Pureed New Year Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 165.4
  • Total Fat: 2.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 349.9 mg
  • Total Carbs: 22.0 g
  • Dietary Fiber: 2.2 g
  • Protein: 2.8 g

View full nutritional breakdown of Pureed New Year Soup calories by ingredient
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Introduction

I developed this soup because I had had extensive oral surgery at the end of December and wasn't allowed to chew. I developed this soup because I had had extensive oral surgery at the end of December and wasn't allowed to chew.
Number of Servings: 6

Ingredients

    2 T Fines Herbes Olive OIl (Kalamazoo Olive Co)
    2 t Parisien Herbs (Penzeys Spices)
    3 sliced onions
    8 ounces sliced mushrooms
    1 sliced broccoli spear
    12 roasted garlic cloves
    1/2 cup dry brown Jasmine Rice, (baked with a cinnamon stick ) to equal 1 cup cooked rice
    2 large carrots extracted to juice in 3 c. vegetable stock
    1/2 c. almond meal
    3 cups vegetable stock (additional)


Tips

A very nice start to 2014 despite not being able to chew!

If you have a blendtec blender, you can blend everything to start with and heat the pureed result on the stove or in the microwave. I prefer the comfort of the grilled veggies to start the recipe.

Fresh grated ginger and/or powdered cinnamon could be a nice addition to this delicious soup.


Directions

Saute sliced onions, mushrooms, and broccoli in olive oil. When onions are translucent, add 3 cups vegetable stock and simmer, stirring occasionally.

As the stock begins to reduce (or soup thickens),
blend carrots, rice and garlic cloves in 3 cups vegetable stock in a Blendtec blender or high speed blender such as a nutribullet. Add to the soup pot, stirring to combine. Simmer 5 minutes.

Puree 1/2 the soup with 1/2 c. almond meal.

Puree the remaining soup. Combine and Simmer, stirring gently 5 more minutes.

Very delicious.



Serving Size: 6 servings About 1.5 cups

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