New This Month

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.

Source: Everyday Food, January/February 2008
Total Time Prep Servings

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, plus 1 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.

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