Savory Pureed Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 24
  • 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

View full nutritional breakdown of Savory Pureed Vegetable Soup calories by ingredient


Introduction

Obviously nutritious and low-calorie, this soup is also surprisingly delicious! My husband reverse-engineered it from memories of a favorite soup his mother made him as a child. We love it, and our little boy has loved it since he was a toddler. Obviously nutritious and low-calorie, this soup is also surprisingly delicious! My husband reverse-engineered it from memories of a favorite soup his mother made him as a child. We love it, and our little boy has loved it since he was a toddler.
Number of Servings: 24

Ingredients

    4 medium russet potatoes
    1-1/2 pounds carrots
    2 medium onions
    3 stalks of celery
    4 small squashes (I used 2 medium yellow summer & 2 zucchinis [courgettes])
    1 pound broccoli
    about 10 cups chicken broth or bouillon
    Lawry's seasoned salt
    black pepper

Tips

I add other veggies in season, such as parsnips, green beans, cauliflower, rutabagas, etc. (But generally not tomatoes or legumes). I freeze the leftover nutrient-rich broth as starter for the next batch of soup!


Directions

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.