Pureed Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 Tbls. Olive Oil1 medium onion, coarsely chopped1/4 tsp lemon pepper seasoning1 cup broccoli slaw2 medium baked potatoes15 medium baby carrotsLemon Juice to taste1 (14-1/2 oz) can reduced-sodium chicken broth1-2 Cup Water
In large pot heat oil over medium heat.
Add onion and season with lemon & pepper seasoning.
Cook, stirring occasionally, until softened: 5-7min. Remove and add to blender to puree with 1/2 chicken broth. Then return to large pot.
If you have a powerful blender place 1/2 of the chicken broth and vegetables in blender and blend until smooth and add to pureed onion and bring to a boil. Simmer for about 20 min. (If not add vegetables, broth and a touch of water to cover vegetables. Bring to a boil and simmer until vegetables are tender: about 20 min. Then work in batches to puree cooked vegetables.)
Adjust soups consistency with a little water if necessary.
Season with garlic powder, salt and pepper (if desired) and add lemon juice to taste.
Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user KMNESS.
Add onion and season with lemon & pepper seasoning.
Cook, stirring occasionally, until softened: 5-7min. Remove and add to blender to puree with 1/2 chicken broth. Then return to large pot.
If you have a powerful blender place 1/2 of the chicken broth and vegetables in blender and blend until smooth and add to pureed onion and bring to a boil. Simmer for about 20 min. (If not add vegetables, broth and a touch of water to cover vegetables. Bring to a boil and simmer until vegetables are tender: about 20 min. Then work in batches to puree cooked vegetables.)
Adjust soups consistency with a little water if necessary.
Season with garlic powder, salt and pepper (if desired) and add lemon juice to taste.
Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user KMNESS.
Nutritional Info Amount Per Serving
- Calories: 131.7
- Total Fat: 3.3 g
- Cholesterol: 0.8 mg
- Sodium: 501.7 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 3.6 g
- Protein: 6.4 g
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