Best 2 Pureed Vegetable Soups Recipes
Indulge in a culinary journey of pureed vegetable soups, a symphony of flavors and textures that will nourish your body and soul. From the classic Creamy Carrot Soup, a velvety blend of sweet carrots, aromatic herbs, and a touch of cream, to the vibrant Green Lentil Soup, bursting with earthy lentils, fresh vegetables, and a hint of lemon.
Dive into the rich and hearty Minestrone Soup, a delightful medley of vegetables, beans, and pasta in a flavorful broth, or tantalize your taste buds with the exotic Thai Sweet Potato Soup, an explosion of sweet potatoes, coconut milk, and aromatic spices. Each recipe is a masterpiece of culinary artistry, crafted with love and attention to detail.
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.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Number Of Ingredients 6
Steps:
- 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.
LOW FAT, LOW CAL PUREED VEGETABLE SOUPS
This basic recipe will fit many vegetables that, when pureed, make a satisfying, hearty winter soup to snack on for weight control. The recipe is modifed from a food magazine article. Vegetable options include: 2 1/2 lbs. parsnips or carrots, peeled and cut into 1" chunks; 3 lbs. butternut squash, peeled and seeded and cut into 1" chunks; 2 lbs. celery root (celeriac), peeled and cut into 1" chunks; 2 lbs. beet, peeled and cut into 1" chunks; 2 1/2 lbs. cauliflower, cored and cut into florets; 2 lbs. celery cut into 1" thick pieces plus 1 baking potato, peeled and cut into 1" chunks; 20 oz. button mushrooms, trimmed and quartered, plus 1 boiling potato, peeled and cut into 1" chunks.
Provided by ChefWhiz
Categories Cauliflower
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a pot or large Dutch oven, heat oil over medium heat.
- Add onion and season with salt.
- Cook, stirring occasionally, until softened: 5-7 minute.
- Add vegetable, broth, and enough water to cover (4-5 cups).
- Bring to boil; reduce heat to med., simmer until vegetable is tender:about 20 minute.
- Working in batches, puree broth and vegetables in blender until smooth, transferring to a clean pot as 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 soup's consistency with a little water if necessary.
- Season with salt and pepper; and add lemon juice to taste.
Tips:
- When pureeing vegetables, use a blender or food processor fitted with the metal blade. This will give you the smoothest consistency. - If you don't have a blender or food processor, you can also mash the vegetables with a potato masher or fork. However, this will not give you as smooth a consistency. - To make the soup more flavorful, add some herbs and spices. Some good options include thyme, rosemary, basil, oregano, garlic, and onion. - You can also add some grated cheese, cream, or yogurt to the soup to make it richer and creamier. - If you want a thicker soup, you can add some cornstarch or flour. Be sure to mix it with a little water before adding it to the soup, so that it doesn't clump. - To make the soup thinner, you can add some water or broth. - Pureed vegetable soups can be served hot or cold. They are also a great way to use up leftover vegetables.Conclusion:
Pureed vegetable soups are a delicious, healthy, and easy-to-make dish. They are perfect for a quick and easy lunch or dinner, and they can also be served as a side dish. With so many different variations to choose from, there is sure to be a pureed vegetable soup that everyone will enjoy. You can use any vegetables you like, and best of all leftover veggies are fine too! Following the tips above, you can easily make a delicious and nutritious pureed vegetable soup that your whole family will love. So next time you're looking for a healthy and easy meal, give pureed vegetable soup a try.
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