pureed veggie soup is just so darn fancy! all it takes is one step further from regular chunky vegetable soup to puree is into a smooth and tasty meal. i use my Braun hand blender for tasks such as this which makes pureeing so easy! i highly recommend getting one – amazon has some good options as well. if you don’t have a hand blender, use a food processor for the same results, just a few more steps.
you could use any seasonal veggies for this soup. it’s also a great clean-out-the-fridge soup as well as a way to disguise veggies for kids!
Mr. Kate’s Pureed Vegetable and Ginger Soup – vegan and gluten free
serving size: 4 people
- 1 half onion chopped
- 1 half cabbage sliced
- 4 carrots sliced
- 2 cups of green beans
- 1 cup of broccoli
- 1 tablespoon of fresh ginger
- 1 32oz carton of vegetable broth
- salt and pepper
- 2 cloves of garlic – sliced
- fresh basil for garnish
- extra virgin olive oil
- a sprinkle of dried thyme
- in a pan with a little olive oil, saute your onions and cabbage to release the flavor. when they have softened throw in your garlic to lightly cook.
- in a large pot, bring your veggie broth to a simmer and add all of your vegetables., including your sauteed onions and cabbage and your fresh ginger. let them cook down on med/low heat until they are all nice and soft to a fork stab. should take about 15 to 20 minutes. stir every few minutes.
- sprinkle with a little dried thyme – about 1/4 teaspoon. stir in.
- puree with your hand blender in your pot, by submerging the blade end and pulsing it. if you don’t have a hand blender, pour the veggie mixture into a food processor and puree that way. keep pureeing until you get the desired consistency – you want it smooth but not so blended that it looses all texture.
- transfer your puree back into your pot (if you were using a food processor) and simmer some more on low heat.
- add salt and pepper to taste – remember, the broth is usually salted to taste as you add.
- serve the soup in bowls and garnish with a little drizzle of extra virgin olive oil and a fresh basil leaf or sprig of thyme.
store leftovers in the fridge for up to 4 days. soup is always better the next day reheated…the flavors really get to sink in!