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.
PURéE OF WINTER VEGETABLE SOUP
Living in France, I was always impressed by the bags of mixed vegetables, called soupe, sold in farmers' markets and supermarkets alike. The bags usually included an onion, carrots and celery, a leek, a turnip or two and a bouquet garni consisting of a bay leaf, a sprig of thyme and another of parsley. I've added root vegetables to this ginger-scented soup, which is inspired by the many simple suppers I enjoyed in the homes of French friends.
Provided by Martha Rose Shulman
Categories dinner, weekday, soups and stews, main course
Time 1h15m
Yield Serves six
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 131, UnsaturatedFat 2 grams, Carbohydrate 26 grams, Fat 3 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 1070 milligrams, Sugar 7 grams
PUREED VEGETABLE SOUP
Steps:
- 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, puree 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.
Nutrition Facts : Calories 141 kcal, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 8 g, Protein 6 g, SaturatedFat 0 g, Sodium 384 mg, Sugar 8 g, Fat 0 g, ServingSize 6 bowls (6 servings), UnsaturatedFat 0 g
WINTER VEGETABLE SOUP
Provided by Lillian Chou
Categories Soup/Stew Onion Potato Quick & Easy Celery Carrot Sweet Potato/Yam Winter Potluck Gourmet
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Cook onion with bay leaf and 1/2 teaspoon salt in oil in a 4- to 5-quart heavy pot over medium-high heat, stirring occasionally, until softened, about 5 minutes. Add carrot and celery and cook, stirring, until softened, about 3 minutes.
- Stir in tomato paste and cook, stirring, 1 minute, then add sweet potato, Yukon Golds, broth, water, and 1/4 teaspoon pepper. Simmer, covered, until vegetables are tender, about 20 minutes. Discard bay leaf. Purée 1 cup soup in a blender (use caution when blending hot liquids) and return to pot. Bring to a simmer, then stir in peas and dill and cook until peas are heated through, about 3 minutes. Season with salt and pepper.
WINTER ROOT VEGETABLE SOUP
I needed to use up root vegetables I had on hand and came up with this recipe. A creamy, savory, and slightly sweet soup that is comforting on a cold winter night.
Provided by LOOSENUP
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h35m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Combine parsnips, carrots, celery root, turnips, sweet potato, and butternut squash in a large roasting pan. Drizzle with olive oil, and season with 1 teaspoon of kosher salt and 1/2 teaspoon of pepper. Toss vegetables to evenly distribute seasonings.
- Roast in the preheated oven until the vegetables are easily pierced with a fork, 30 to 45 minutes, stirring every 15 minutes.
- Meanwhile, melt the butter in a large pot or Dutch oven over medium heat. Stir in the celery and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the vegetable broth and bring to a simmer, uncovered. Stir in the roasted vegetables and continue simmering for 10 minutes. Puree the soup using an immersion blender. Stir in the half and half, and season with salt and pepper, if necessary. If the soup becomes too thick, add more vegetable broth.
Nutrition Facts : Calories 324.1 calories, Carbohydrate 40.7 g, Cholesterol 22.7 mg, Fat 18 g, Fiber 10.4 g, Protein 5.2 g, SaturatedFat 6.4 g, Sodium 1786.4 mg, Sugar 9.2 g
PUREED MIXED VEGETABLE SOUP
The onion can be substituted with one leek or two large shallots (this is true for the variations, too) and the spinach with other leafy greens, such as chard, kale, watercress, or sorrel. For a soup with brighter color, the leafy greens are added in the last five minutes of cooking, just so they are given a chance to wilt.
Yield Serves 6
Number Of Ingredients 10
Steps:
- Sweat aromatics Melt butter in a medium stockpot over medium heat. Cook onion and garlic (if using), stirring constantly, until softened and translucent, about 3 minutes.
- Add base vegetables and stock Add potato, broccoli, and carrots along with enough stock (or water) to just cover. Season with salt and pepper and bring to a boil, then reduce heat and simmer 10 minutes. Add spinach and continue cooking until vegetables can easily be mashed with the back of a wooden spoon, about 5 minutes more.
- Puree Reserve 1 cup liquid for thinning soup. Puree the rest of the contents in a blender, food processor, or food mill, working in batches as necessary (do not fill blender or processor more than halfway, and cover the lid with a kitchen towel while machine is running).
- Finish soup Return puree to clean pot, and set over low heat; whisk in cream (or buttermilk), if using, and add enough reserved liquid to thin soup to desired consistency. Season with salt and pepper. Serve immediately, or let cool completely, then refrigerate in a covered container. Reheat over moderate heat, just to warm through, thinning with more liquid as necessary.
- FOLLOW THE BASIC RECIPE, adding 1/2 teaspoon ground cumin and 1/2 teaspoon ground coriander when sweating the aromatics and using 1 pound cauliflower (1 head), trimmed and cut into 1-inch pieces and the same amount of potato for the base vegetables. Proceed with the recipe to simmer and puree. Serves 6.
- TO MAKE THE SOUP, FOLLOW basic recipe to sweat the aromatics, then add 1 can (28 ounces) whole peeled tomatoes or 2 pounds fresh tomatoes, blanched and peeled (page 381), as the base vegetable, and 1 1/2 cups stock or water. Proceed with recipe, simmering tomatoes 10 minutes (they should be soft and beginning to fall apart). Puree and finish with heavy cream, if desired. (serves 4)
- FOLLOW THE BASIC RECIPE, sweating 1 piece (1 inch) fresh ginger, peeled and thinly sliced, along with the onion and 1 small clove garlic. Then add 1 1/2 pounds carrots (8 medium), peeled and cut into 1/2-inch-thick rounds, as the base vegetable, and 4 cups water. Proceed with recipe to simmer and puree. Do not finish with cream or buttermilk. (serves 4)
- FOLLOW THE BASIC RECIPE, sweating 3 medium leeks, white and pale-green parts only cut into 1/2-inch-thick half-moons (2 1/4 cups) and washed well (page 32), for aromatics, then adding 1 1/2 pounds russet potatoes (2 large), peeled and cut into 1-inch chunks (4 cups), for the base vegetable, and 3 1/2 cups stock or water. Proceed with recipe, simmering for about 15 minutes, then remove from heat. Puree, then add 3/4 cup each heavy cream and buttermilk. Thin with water or stock to reach desired consistency. Cool soup completely before refrigerating in an airtight container, up to 3 days; thin with stock or water as necessary before serving. (serves 6)
- FOLLOW THE BASIC RECIPE, omitting garlic and sweating 1 Bosc pear, peeled, cored, and quartered, along with the onion. Then add stock or water and use 1 1/4 pounds winter squash (butternut, acorn, or kabocha), peeled, seeded, and cut into 1-inch chunks, for the base vegetable, and proceed with recipe to simmer until tender and puree. Finish with 1/2 cup buttermilk, if desired. (serves 4 to 6)
- FOLLOW THE BASIC RECIPE to sweat the aromatics, then add 3 1/2 cups stock or water and bring to a boil. For the base vegetables, add 2 pounds fresh green peas, shelled (2 cups), and return to a boil, then reduce to a simmer and cook until bright green and tender, 2 to 3 minutes. Then stir in 1 pound (2 bunches) fresh flat-leaf spinach (in batches if necessary, stirring until each is wilted) and cook until wilted, 2 to 3 minutes. Puree and finish, thinning with water as desired, then season with 2 teaspoons fresh lemon juice along with salt and pepper. (serves 4)
ROASTED WINTER VEGETABLE SOUP
This is a tasty and satisfying pureed soup that makes the best of the humble produce that winter farmers' markets have to offer.
Provided by Always Cooking Up Something
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 2h15m
Yield 8
Number Of Ingredients 13
Steps:
- With a mortar and pestle, grind together rosemary and kosher salt. Pour in olive oil and continue to mash until the oil starts to turn a darker green. Set aside for about an hour.
- Preheat oven to 425 degrees F (220 degrees C). Coat a shallow roasting pan with cooking spray.
- Place the squash, rutabagas, parsnips and potatoes in a large bowl. Pour the olive oil mixture through a fine-mesh strainer into the bowl. Toss vegetables with oil to coat.
- Evenly spread vegetables on the prepared pan. Roast 30 minutes in the preheated oven, until nicely browned and cooked through. You may need to remove some of the smaller pieces from the oven before all of the vegetables are cooked to avoid burning them.
- While the vegetables are roasting, simmer chicken stock in a large pot over medium low heat. When the vegetables are done add them to the simmering chicken stock and simmer together for about 10 minutes.
- Use an immersion blender to puree the soup in the pot, or puree in batches in a blender or food processor. Add extra broth or water if the soup is too thick. Season with salt and pepper to taste. Serve in warmed bowls, garnishing each serving by drizzling a quarter teaspoon of balsamic vinegar and a quarter teaspoon of white truffle oil over the soup.
Nutrition Facts : Calories 251.8 calories, Carbohydrate 48.6 g, Cholesterol 0.9 mg, Fat 6 g, Fiber 10.7 g, Protein 5.5 g, SaturatedFat 1 g, Sodium 951.2 mg, Sugar 15.4 g
CURRIED WINTER VEGETABLE SOUP
This delicious recipe is from my sister, Julie. It's easy to make once you've got the vegetables chopped! Feel free to get creative with ingredients! Green lentils are fine, but be sure to soak them for at least an hour and cook them for about 30 minutes. Typically, I make this from leftover chicken that I throw in the pot when I add the stock and lentils. To make your own stock, Boil the chicken bones with onion and celery. I chill it and remove the fat and bones to make a good low-fat stock. Be SURE you save the leftover coconut milk to make my delicious Double Coconut Meringue pie!
Provided by GinaJohnson
Categories Lentil
Time 45m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Brown chopped chicken.
- In a medium soup pot, melt the butter or olive oil.
- Add the curry powder and leek, and cook over low heat, stirring frequently, for 1 minute.
- Add the stock and lentils.
- Bring to a boil, reduce to a simmer, and cook, covered, over medium heat until the lentils are soft, about 10 minutes.
- Add the potato, sweet potato, turnip, parsnip, and carrot.
- Simmer, covered, until the vegetables are soft but not mushy, about 25 minutes.
- Remove the soup from the heat.
- Stir in the coconut milk and cilantro.
- Season with salt and cayenne.
- Ladle into warm bowls.
Nutrition Facts : Calories 483.3, Fat 20.1, SaturatedFat 7.3, Cholesterol 79, Sodium 139.6, Carbohydrate 51.9, Fiber 7.9, Sugar 15.3, Protein 25.3
WINTER VEGETABLE SOUP
This recipe is adapted from epicurious.com. It's full of flavor and is one of my favorite soups! I usually double it and freeze it for lunches.
Provided by Harriet
Categories Yam/Sweet Potato
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large saucepan on med-high heat.
- Sauté onion until translucent.
- Add garlic, apple, parsnip, squash, carrot and sweet potato. Sauté for approximately 5 minutes.
- Add vegetable stock and bring to a boil.
- Reduce heat and simmer for approx 30 minutes, (or until vegetables are tender) Stirring occasionally.
- Let cool slightly, puree and enjoy!
WINTER VEGETABLE PUREE
Provided by Martha Stewart
Number Of Ingredients 8
Steps:
- Melt butter in a large skillet. Saut?egetables and pears for 20 to 25 minutes, until tender. Add a little water if necessary to prevent sticking.
- Puree mixture in a food processor. Stir in nutmeg, and season to taste.
PUREED WINTER VEGETABLE SOUP
This is from the November 1997 Good Housekeeping Magazine. It's a delicious soup and a first course that I often serve for Thanksgiving. I usually don't use the cream, but if using, to keep the dish lower in fat, I've used fat free half and half.
Provided by Just Nora
Categories Vegetable
Time 50m
Yield 10 cups, 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil over medium heat. Add onion and garlic and cook 10 minutes or until tender, stirring occasionally.
- Stir in carrots, fennel, broth, salt, pepper and 3 cups of water. Heat to boiling over high heat. Reduce heat to low; cover and simmer 10 minutes.
- Add potatoes and simmer 20 minutes longer or until all the vegetables are very tender.
- Puree in blender, food processor or using an immersion blender.
- Return mixture to pan and add half and half, if desired.
- Garnish each serving with a dill sprig.
Nutrition Facts : Calories 114, Fat 2.6, SaturatedFat 0.5, Sodium 163.5, Carbohydrate 20.3, Fiber 3.9, Sugar 3.8, Protein 4.2
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