|Nutritional Guidelines (per serving)|
|Servings: 6 bowls (6 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 5g||24%|
|Total Carbohydrate 44g||16%|
|Dietary Fiber 6g||22%|
|*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.|
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.
Gather the ingredients.
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.
Using an immersion blender, purée the soup until smooth, seasoning with salt and pepper.
Stir in the cream if desired, and serve hot in bowls, garnished with a tad of Sriracha, if desired.
- 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.