Pureed Vegetable Soups
When we crave foods that are hearty and satisfying, pureed vegetable soups fit the bill on both counts. Pick your vegetable -- almost any will do -- and before you know it, you'll be dipping a spoon in a comforting, creamy bowlful that's surprisingly low in fat and calories.
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Ingredients
Directions
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.