PUREED VEGETABLE SOUPS
When we crave foods that are hearty and satisfying, pureed vegetable soups fit the bill on both counts. Pick your vegetable -- almost any will do -- and before you know it, you'll be dipping a spoon in a comforting, creamy bowlful that's surprisingly low in fat and calories.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Number Of Ingredients 6
Steps:
- In a large Dutch oven or pot, heat oil over medium. Add onion. Season with salt; cook, stirring occasionally, until softened, 5 to 7 minutes.
- Add vegetable, broth, and enough water (4 to 5 cups) to cover. Bring to a boil; reduce heat to medium, and simmer until vegetable is tender, about 20 minutes.
- Working in batches, puree brothand vegetables in a blender untilsmooth, transferring to a clean potas you work. To prevent spattering, fill blender only halfway, and allow heat to escape: Remove cap from hole in lid, and cover lid firmly with a dish towel. Adjust soups consistency with a little water if necessary. Season with salt, pepper, and lemon juice to taste.
PURELY VEGATABLE SOUP
This is a low calorie, low fat, belly filling soup that is so flavorful -especially if made the day before. , you can change out the vegetables depending on your preferences and the season. Now that the kids are grown and gone, I still make a large pot of this soup and then freeze a good portion. I love to heat a portion in the morning, place in a thermos and take to work for lunch. It is the perfect thing to keep me away from the cafeteria food and vending machines.
Provided by Barbara Body @Mom5b
Categories Vegetable Soup
Number Of Ingredients 9
Steps:
- Put all ingredients into a large pot. Be sure that liquid is almost to the top of the veggies. If not, add some water. You don't want to cover your veggies with the liquid because the cabbage will cook down quite a bit. You don't wantto have more broth then veggies. Bring to a low simmer. Simmer for about 30 minutes then check to see if veggies are tender.
- Bring to a low simmer and cook for about 30 minutes. Check to see if veggies are tender - if not, continue to cook and check every 10 minutes or so. The cook times will vary depending on the type of veggies you use and the cut size of the pieces.
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- Warm 3 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and 1/2 teaspoon of the salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
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