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Gallery Pureed Vegetable Soups Recipe Summary prep: 15 mins total: 45 mins Servings: 6
Ingredients Ingredient Checklist 2 tablespoons olive oil 1 onion, coarsely chopped Coarse salt and ground pepper Vegetable of choice, such as butternut squash (see below for quantities and other options) 1 can (14.5 ounces) reduced-sodium chicken broth 1 to 3 teaspoons fresh lemon juice
Cook’s Notes Pick Your Vegetable: Parsnip: 2 1/2 pounds, peeled and cut into 1-inch chunks.Carrot: 2 1/2 pounds, peeled and cut into 1-inch chunks.Broccoli: 2 pounds, cut into florets, stalks peeled and cut into 1/2-inch chunks, plus1 baking potato, peeled and cut into 1-inch chunks.Celery Root: 2 pounds, peeled and cut into 1-inch chunks.Beet: 2 pounds, peeled and cut into 1-inch chunks.Mushroom: 20 ounces button mushrooms, trimmed and quartered, plus 1 baking potato, peeled and cut into 1-inch chunks.Butternut Squash: 3 pounds, peeled, seeded, and cut into 1-inch chunks.Cauliflower: 2 1/2 pounds, cored and cut into florets.Celery: 2 pounds celery, cut into 1-inch-thick pieces, plus 1 baking potato, peeled and cut into 1-inch chunks.
Gallery Pureed Vegetable Soups
Recipe Summary prep: 15 mins total: 45 mins Servings: 6
Gallery
Pureed Vegetable Soups
Pureed Vegetable Soups
Pureed Vegetable Soups
Recipe Summary prep: 15 mins total: 45 mins Servings: 6
Recipe Summary
prep: 15 mins total: 45 mins
Servings: 6
prep: 15 mins
total: 45 mins
prep:
15 mins
total:
45 mins
Servings: 6
6
Ingredients
Ingredients
- 2 tablespoons olive oil 1 onion, coarsely chopped Coarse salt and ground pepper Vegetable of choice, such as butternut squash (see below for quantities and other options) 1 can (14.5 ounces) reduced-sodium chicken broth 1 to 3 teaspoons fresh lemon juice
Directions
In a large Dutch oven or pot, heat oil over medium. Add onion. Season with salt; cook, stirring occasionally, until softened, 5 to 7 minutes.
Add vegetable, broth, and enough water (4 to 5 cups) to cover. Bring to a boil; reduce heat to medium, and simmer until vegetable is tender, about 20 minutes.
Working in batches, puree brothand vegetables in a blender untilsmooth, transferring to a clean potas you work. To prevent spattering, fill blender only halfway, and allow heat to escape: Remove cap from hole in lid, and cover lid firmly with a dish towel. Adjust soups consistency with a little water if necessary. Season with salt, pepper, and lemon juice to taste.
Cook’s Notes Pick Your Vegetable: Parsnip: 2 1/2 pounds, peeled and cut into 1-inch chunks.Carrot: 2 1/2 pounds, peeled and cut into 1-inch chunks.Broccoli: 2 pounds, cut into florets, stalks peeled and cut into 1/2-inch chunks, plus1 baking potato, peeled and cut into 1-inch chunks.Celery Root: 2 pounds, peeled and cut into 1-inch chunks.Beet: 2 pounds, peeled and cut into 1-inch chunks.Mushroom: 20 ounces button mushrooms, trimmed and quartered, plus 1 baking potato, peeled and cut into 1-inch chunks.Butternut Squash: 3 pounds, peeled, seeded, and cut into 1-inch chunks.Cauliflower: 2 1/2 pounds, cored and cut into florets.Celery: 2 pounds celery, cut into 1-inch-thick pieces, plus 1 baking potato, peeled and cut into 1-inch chunks.
Cook’s Notes
Pick Your Vegetable: Parsnip: 2 1/2 pounds, peeled and cut into 1-inch chunks.Carrot: 2 1/2 pounds, peeled and cut into 1-inch chunks.Broccoli: 2 pounds, cut into florets, stalks peeled and cut into 1/2-inch chunks, plus1 baking potato, peeled and cut into 1-inch chunks.Celery Root: 2 pounds, peeled and cut into 1-inch chunks.Beet: 2 pounds, peeled and cut into 1-inch chunks.Mushroom: 20 ounces button mushrooms, trimmed and quartered, plus 1 baking potato, peeled and cut into 1-inch chunks.Butternut Squash: 3 pounds, peeled, seeded, and cut into 1-inch chunks.Cauliflower: 2 1/2 pounds, cored and cut into florets.Celery: 2 pounds celery, cut into 1-inch-thick pieces, plus 1 baking potato, peeled and cut into 1-inch chunks.
Reviews
Add Rating & Review 16 Ratings 5 star values: 4 4 star values: 6 3 star values: 5 2 star values: 1 1 star values: 0
Reviews
Add Rating & Review 16 Ratings 5 star values: 4 4 star values: 6 3 star values: 5 2 star values: 1 1 star values: 0
Add Rating & Review
16 Ratings 5 star values: 4 4 star values: 6 3 star values: 5 2 star values: 1 1 star values: 0
16 Ratings 5 star values: 4 4 star values: 6 3 star values: 5 2 star values: 1 1 star values: 0
16 Ratings 5 star values: 4 4 star values: 6 3 star values: 5 2 star values: 1 1 star values: 0
5 star values: 4 4 star values: 6 3 star values: 5 2 star values: 1 1 star values: 0
All Reviews for Pureed Vegetable Soups
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pureed Vegetable Soups
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
