Pureed Vegetable Soup

Pureed Vegetable Soup
Pureed Vegetable Soup. Katie Workman / themom100
  • 35 mins
  • Prep: 15 mins,
  • Cook: 20 mins
  • Yield: Serves 6

So, I have been spiralizing vegetable left, right and backwards in recent months, and here’s a not all that dirty little secret – there are scraps left over.  Even the most efficient sprializers leave a ½ inch or so of the vegetables at the end of the spiralizing process, and in the process of seeing how to spriralize certain vegetables, I have made a mess of some them, leaving them ragged and not pretty.

But I hate waste.

So recently I threw a large amount of these vegetables into a pot with some broth, simmered it until everything was very soft, and then stuck an immersion blender into the pot (if you don't have one, and you like pureed soups and sauces, it’s a great investment), and made a lovely, simple pureed vegetable soup.  

You do not need a spiralizer to make this happen, and you do not need leftovers.  You can make this with any vegetables you have on hand -- just chop them up and simmer until tender, then puree.

What You'll Need

  • 6 cups various chopped vegetables, such as sweet potatoes, regular potatoes (Idaho, all-purpose, Yukon, red, white, etc.) butternut squash, zucchini, onions
  • 8 cups less sodium chicken or vegetable broth
  • Salt and pepper to taste
  • ½ cup heavy cream (optional)

How to Make It

  1. In a large pot combine the vegetables and broth.  Bring to a simmer over high heat, reduce the heat, and simmer partially covered, until all of the vegetables are very tender.  Using an immersion blender, purée the soup until smooth, seasoning with salt and pepper.
  2. Stir in the cream if desired, and serve hot in bowls.