• 16 Ratings

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Reviews

16 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0