Puréed Soup (pick your vegetable!)
Jenny Martin
This is a really easy soup to make. Use whatever vegetable you’re in the mood for and enjoy!
ingredients
- 2 Tb olive oil
- 1 onion, coarsely chopped
- coarse salt and ground pepper
- vegetable of choice:
- Carrot (2 1/2 lbs, peeled)
- Broccoli (2 lbs) and 1 baking potato
- Mushroom (20 oz button mushrooms)
- Butternut Squash (3 lbs, peeled and seeded)
- 1 can vegetable broth
- 1 to 3 tsp fresh lemon juice
directions
- 1
In a large pot, heat oil over medium heat. Add onion and season with salt; stirring occasionally until softened (5-7 min).
- 2
Add vegetable (cut up into chunks/pieces), broth, and enough water (4 to 5 cups) to cover. Bring to a boil; reduce heat and simmer until vegetables are tender (about 20 min).
- 3
Working in batches, transfer broth and vegetables from pot into a blender and purée until smooth. Transfer puréed soup into a clean pot after each batch you blend, until done.
- 4
Season with salt, pepper, and lemon juice to taste. You can add more water/broth to acheive the desired consistency.
notes
I make this soup a lot because it's easy and so healthy. Serve it with a grilled cheese and salad.
Source: Jenny (adapted from Everyday Food)
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