Savory Pureed Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
4 medium russet potatoes1-1/2 pounds carrots2 medium onions3 stalks of celery4 small squashes (I used 2 medium yellow summer & 2 zucchinis [courgettes])1 pound broccoliabout 10 cups chicken broth or bouillonLawry's seasoned saltblack pepper
Cut up all veggies. Place all except broccoli in 8-quart stock pot. Barely cover with broth. Bring to a boil, then simmer until carrots and potatoes are close to tender. Add broccoli and cook another 5 minutes or so. Drain off and reserve broth. Puree veggies in the pot with a hand blender or mash with a potato masher (which would be chunkier). Add a little of the reserved broth at a time until soupy in consistency. Season with seasoned salt and pepper to taste.
Serving Size: Makes 1.5 gallons or more: 16 servings of 1 cup
Number of Servings: 24
Recipe submitted by SparkPeople user LIZILIZI1.
Serving Size: Makes 1.5 gallons or more: 16 servings of 1 cup
Number of Servings: 24
Recipe submitted by SparkPeople user LIZILIZI1.
Nutritional Info Amount Per Serving
- Calories: 63.7
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 738.6 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 3.2 g
- Protein: 2.4 g
Member Reviews