Pureed Cauliflower And Root Vegetable Soup Recipes

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LOW FAT, LOW CAL PUREED VEGETABLE SOUPS



Low Fat, Low Cal Pureed Vegetable Soups image

This basic recipe will fit many vegetables that, when pureed, make a satisfying, hearty winter soup to snack on for weight control. The recipe is modifed from a food magazine article. Vegetable options include: 2 1/2 lbs. parsnips or carrots, peeled and cut into 1" chunks; 3 lbs. butternut squash, peeled and seeded and cut into 1" chunks; 2 lbs. celery root (celeriac), peeled and cut into 1" chunks; 2 lbs. beet, peeled and cut into 1" chunks; 2 1/2 lbs. cauliflower, cored and cut into florets; 2 lbs. celery cut into 1" thick pieces plus 1 baking potato, peeled and cut into 1" chunks; 20 oz. button mushrooms, trimmed and quartered, plus 1 boiling potato, peeled and cut into 1" chunks.

Provided by ChefWhiz

Categories     Cauliflower

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil
1 onion, coarsely chopped
1 teaspoon salt, coarse
1/2 teaspoon pepper, ground
2 -3 lbs vegetables
1 (14 1/2 ounce) can reduced-sodium chicken broth
1 -3 teaspoon fresh lemon juice

Steps:

  • In a pot or large Dutch oven, heat oil over medium heat.
  • Add onion and season with salt.
  • Cook, stirring occasionally, until softened: 5-7 minute.
  • Add vegetable, broth, and enough water to cover (4-5 cups).
  • Bring to boil; reduce heat to med., simmer until vegetable is tender:about 20 minute.
  • Working in batches, puree broth and vegetables in blender until smooth, transferring to a clean pot as 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 soup's consistency with a little water if necessary.
  • Season with salt and pepper; and add lemon juice to taste.

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