Puréed Vegetable Soup Recipe
This light and healthy puréed vegetable soup has no cream and is super heathly—you’ll never settle for canned soup again!
Ingredients
- 4 Tbsp olive oil
- 2 medium carrots peeled and cut into 1" cubes
- 2 large celery stalks cut into 1" cubes
- 1 medium onion peeled and roughly chopped
- 2 cloves garlic peeled and crushed
- 1 leek chopped, white and green parts
- 1 cup green beans frozen, chopped
- 1/2 head cauliflower chopped
- 1 qt vegetable broth or stock
- 1 tsp vegetable bouillon "Better Than Bouillon"
- 1 medium turnip peeled and cut into 1" cubes
- salt and ground white pepper to taste
blue cheese crostini
- 1 baguette crusty, sliced
- 1/4 cup unsalted butter softened
- 1/4 cup blue cheese crumbled
Instructions
- Heat olive oil over low-to-medium heat in a Dutch oven. Add carrots, celery, turnip, onion, garlic, leek, green beans and cauliflower. Cook 2–3 minutes or until onion is slightly translucent, stirring continuously.
- Add vegetable stock and bouillon, increase to medium-high heat and bring to a boil. Reduce heat and simmer about 5 minutes
- Continue to simmer until turnip is soft enough it can be easily pierced with knife, about 15 minutes.
- Remove from heat and purée in blender or food processor, working in batches if necessary (be careful of steam–it can blow off the lid of the blender).
- Return puréed soup to Dutch oven and bring to simmer again, adding more broth or stock to adjust consistency if necessary. Season with salt and pepper to taste.
- As soup finishes, prepare crostini by spreading butter on sliced baguette. Top with blue cheese and broil 1-2 minutes.
- Garnish soup with crostini and serve immediately. Enjoy.
Notes
I'm just obsessed with Better Than Bouillon for homemade soups. It really lives up to its name!
Nutrition
Calories: 377kcal | Carbohydrates: 42g | Protein: 8g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 24mg | Sodium: 975mg | Potassium: 472mg | Fiber: 5g | Sugar: 7g