Pureed Mixed Vegetable Soup Recipes

Steps:

• In a large saucepan, heat 3 cups of chicken stock. Coarsely puree the Roasted Winter Vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade (or use a handheld blender). Pour the soup back into the pot and season, to taste. Thin with more chicken stock and reheat. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like.
• Serve with Brioche Croutons and a drizzle of good olive oil.
• Preheat the oven to 425 degrees F.
• Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
• Place all the cut vegetables in a single layer on 2 sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
• Sprinkle with parsley, season to taste, and serve hot.
• Slice the bread about 3/4-inch thick. Cut off the crusts and then cut the slices in 3/4-inch dice. You should have 3 to 4 cups of croutons.
• Place the croutons on a sheet pan and toss them with the olive oil, salt, and pepper. Bake for 10 to 15 minutes, tossing once, until they're nicely browned on all sides. Cool to room temperature before using and store in a sealed plastic bag.

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.

Steps:

• In a large soup pot put the onions and oil and stir-fry over medium-high heat just to soften the onion a bit (do not brown the onion).
• After about four minutes, add the garlic and stir to blend.
• After two minutes add the cauliflower, potatoes and carrots.
• Add water and black pepper. Add salt to taste or 3-4 bouillon cubes (chicken or vegetable). I usually add the bouillon cubes.
• Bring the liquid to a boil over high heat, reduce heat, cover and simmer for up to an hour.
• Let the soup cool for about 20 minutes, then puree.
• Thin the soup as needed with broth, milk or cream. Adjust seasonings.
• Variations: 1. When making the cauliflower soup, I usually add about 1 cup grated cheese after pureeing the soup. 2. To make zucchini soup, replace the cauliflower with zucchini and add 1/4-1/2 teaspoon dried thyme. 3. To make asparagus soup, replace the cauliflower with 2 bunches of fresh chopped asparagus and 1/4-1/2 teaspoon dried thyme. 4. To make spinach soup, replace the cauliflower with 1 pound spinach, and reduce the water. The spinach flavor was a little strong for me, so I added extra cream. 5. To make bean soup, replace the cauliflower with two 15 oz. cans of cannellini beans and add 1 teaspoon dried Italian seasoning blend. Cannellini beans are sometimes called white kidney beans and are often used in Italian cooking. Great northern beans or navy beans would also probably work well. 6. You can replace the cauliflower with broccoli, but I haven't enjoyed the soup when making it this way, as the soup tasted a little bit bitter. I have successfully made the soup using half broccoli and half cauliflower as the dominant vegetable 7. To make chickpea soup, replace the cauliflower with two 15 oz. cans of chickpeas (also known as garbanzo beans) and add 1 teaspoon of dried Italian seasoning blend. When making this soup with beans or chickpeas, I sometimes also add 2 celery ribs if I happen to have them on hand. I usually peel the back of the celery rib to remove the tough stringy part, but that probably isn't necessary. 8. To make the soup with cabbage, use 1-2 onions, 1-2 leeks (optional), 2 celery ribs, 1/3 lb. carrots, 2 minced garlic cloves, 5 potatoes, 1/3 of a cabbage and 1/2 teaspoon black pepper. 9 Finally, one of my favorites is to make the soup with the cabbage (#8), but I usually reduce the potatoes to 2-3. Do not puree the soup this time. Add 1/4-1/2 cup tomato sauce to the broth and 1 diced tomato (optional). Add one packed cup spinach or kale and one 15 oz. can chickpeas or white beans the last 2-3 minutes. After ladling soup into a bowl, add 2 teaspoons of pesto on top of each bowl for garnish, which adds an excellent fresh flavor to the soup.

Steps:

• Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven. Add the onion. Cook, stirring, until it begins to soften, about three minutes. Add the leeks and a generous pinch of salt. Cook, stirring often, until tender but not browned, about five more minutes. Add the carrots, kohlrabi, turnips, potatoes and water or stock. Bring to a boil.
• Meanwhile, wrap the ginger, bay leaf, thyme, parsley and peppercorns in cheesecloth. Tie them up to make a bouquet garni, and add to the pot. Add salt to taste (about 2 teaspoons), reduce the heat, cover and simmer one hour. Remove the cheesecloth bag, and discard.
• Blend the soup until smooth with an immersion blender or in batches in a regular blender. (Do not put the top on tight; cover the top with a towel to prevent hot splashes.) Pour the soup through a strainer into a bowl; press the soup through the strainer with the back of a ladle or with a pestle. Return to the pot and heat through. Add lots of freshly ground pepper, taste and adjust salt, and serve.