Vegetable puree soup

Ingredients

  • 1 onion - or 2 leeks
  • 2 stalks celery - with leaves
  • 12 medium carrots - peeled
  • 4 medium turnips - peeled
  • 3 small potatoes - peeled
  • 3 medium zucchini - stems discarded
  • 1.5 cups peas or green beans
  • 1 wedge pumpkin - rind discarded
  • 1/2 small cabbage
  • 1/2 small cauliflower
  • Stock and Seasoning

  • 3 quarts broth, stock or bouillon - chicken or vegetable
  • 3 tablespoons butter or olive oil
  • 1 handful parsley
  • 1/2 teaspoon black pepper
  • salt - to taste, if needed
  • 3 cloves garlic - (optional)
  • 2 teaspoons vinegar - (optional)

Preparations

    step 1

    Coarsely chop all the vegetables and place them in a stock pot.

    step 2

    Add the seasoning and enough stock, broth or bouillon to barely cover the veggies.

    step 3

    Bring the stock to a boil over high heat. Reduce the heat to medium and simmer the soup, partially covered, for 30 to 40 minutes.

    step 4

    Allow the soup to cool for 20 minutes. Puree the vegetables in the pot with an immersion blender, or process the veggies with the broth in batches in a blender.

    step 5

    If the pureed vegetable soup is thicker than you like, stir or blend in a small amount of water or additional broth.

    step 6

    Taste and adjust seasoning. Serve warm.

    step 7

    Leftover Pureed Vegetable Soup will keep well in the fridge for up to five days or in the freezer for up to two months.