Pureed Vegetable Soup

Pureed vegetable soup

Katie Workman/themom100

  • Total: 35 mins
  • Prep: 15 mins
  • Cook: 20 mins
  • Yield: 6 bowls (6 servings)
Nutritional Guidelines (per serving)
272 Calories
8g Fat
44g Carbs
8g Protein
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Nutrition Facts
Servings: 6 bowls (6 servings)
Amount per serving
Calories 272
% Daily Value*
Total Fat 8g 10%
Saturated Fat 5g 24%
Cholesterol 22mg 7%
Sodium 1090mg 47%
Total Carbohydrate 44g 16%
Dietary Fiber 6g 22%
Protein 8g
Calcium 96mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

It's recommended that you use a spiralizer or immersion blender into the pot (if you don't have one, and you like pureed soups and sauces, it’s a great investment) in order to make this lovely, simple pureed vegetable soup.

Ingredients

  • 6 cups various chopped vegetables (such as sweet potatoes, regular potatoes, butternut squash, zucchini, and onions)
  • 8 cups less-sodium chicken or vegetable broth
  • Salt (to taste)
  • Freshly ground black pepper (to taste)
  • Optional: 1/2 cup heavy cream
  • Garnish: Sriracha

Steps to Make It

  1. Gather the ingredients.

  2. In a large pot, combine the vegetables and broth. Bring to a simmer over high heat, reduce the heat, and simmer partially covered, until all of the vegetables are very tender.

  3. Using an immersion blender, purée the soup until smooth, seasoning with salt and pepper.

  4. Stir in the cream if desired, and serve hot in bowls, garnished with a tad of Sriracha, if desired.

Tip

  • You do not need a spiralizer to make this happen, and you can make this with any vegetables you have on hand―just chop them up and simmer until tender, then puree.

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