Pureed Vegetable Soup
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 160.9
- Total Fat: 11.9 g
- Cholesterol: 30.5 mg
- Sodium: 163.8 mg
- Total Carbs: 12.6 g
- Dietary Fiber: 3.5 g
- Protein: 2.5 g
View full nutritional breakdown of Pureed Vegetable Soup calories by ingredient
Introduction
This is pretty easy, just let it simmer for a while to meld flavors, then zap with a handheld blender to make it creamy. The amount of water can be adjusted for thinner/thicker soup, also adding to simmer time will make thicker soup. I take out a few brocolli florettes before blending and add them back for more interest. This is pretty easy, just let it simmer for a while to meld flavors, then zap with a handheld blender to make it creamy. The amount of water can be adjusted for thinner/thicker soup, also adding to simmer time will make thicker soup. I take out a few brocolli florettes before blending and add them back for more interest.Number of Servings: 3
Ingredients
-
1 Cup Broccoli
1 Cup Carrots
1 Cup Cauliflower
1/2 Cup Onion
2 Cloves Garlic
3 Chicken Bouillon Cubes
4 Cups Water
3 Tablespoons Butter
1/2 Teaspoon Fresh Ground Black Pepper
Directions
This makes about 3 servings of 1 cup each.
Chop up vegetables.
Add vegetables, water, bouillon to stock pot.
Low simmer for about 10 minutes.
Add fresh pepper.
Set aside a few pretty florettes for later.
Blend mixture with hand blender briefly.
Add florettes back in.
Pour into 3 bowls.
Add 1 Tablespoon of yummy butter on top of each!
Number of Servings: 3
Recipe submitted by SparkPeople user ZOFTIGNOMORE.
Chop up vegetables.
Add vegetables, water, bouillon to stock pot.
Low simmer for about 10 minutes.
Add fresh pepper.
Set aside a few pretty florettes for later.
Blend mixture with hand blender briefly.
Add florettes back in.
Pour into 3 bowls.
Add 1 Tablespoon of yummy butter on top of each!
Number of Servings: 3
Recipe submitted by SparkPeople user ZOFTIGNOMORE.