Veggie Puree Recipes
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.
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- Carrots. Want to use something more vibrant in color than your mashed potatoes? Then this carrot puree is the perfect dish for your pureed food phase.
- Spiced pumpkin with carrot. Spicy, creamy, flavorful, and golden in color. This pumpkin and carrot silkiness tastes (and looks) almost like sunshine in a bowl, you won’t even miss regular foods.
- Tomato Soup. I find that tomato soups are the perfect nourishment for summer days. They are vibrant and creamy. But not too warming as opposed to other fall ingredients.
- Butternut Squash. Squash soups are a fall-favorite creaminess that does not need any introduction. They are velvety and packed with enough warm flavors to force you to cozy up in your nook afterward.
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