Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, vegetable puree soup. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
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. Vegetable soup is one of the most nutritious, low-fat, low-calorie dishes you can make. It's a great way to enjoy seasonal fresh veggies, as well as putting leftovers to good use.
Vegetable puree soup is one of the most well liked of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. Vegetable puree soup is something that I have loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can have vegetable puree soup using 12 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Vegetable puree soup:
- Make ready 1 litre veg stock
- Take 1 carrots
- Take 1 parsnips
- Prepare 2 potatoes
- Make ready 1 sweed
- Prepare 4 tbsp cream
- Prepare salt
- Make ready pepper
- Make ready 1 turnips
- Make ready 1 celery
- Prepare parsley
- Make ready 1 leak
To make a quick vegetable stock, cut away the dark green outer leaves of the leeks, wash thoroughly, and simmer in a pot of water with the peelings from the carrots while you prepare your other vegetables. Strain, and use for the soup. Advance preparation: The finished soup will keep for three or four days in the refrigerator. Adding garbanzo beans to this or any other pureed vegetable soup is an easy way to give the recipe a richer, creamier texture.
Instructions to make Vegetable puree soup:
- Peel and chop turnips, carrots and potatoes, trim the leaks and celery then chop them finely.
- Bring the stock to the boil then add the vegetable and cook for about 30 minutes.
- One cooked add cream to the soup and let reduce slightly then season with salt and pepper.
- Blend all the soup up till its smooth and all the bits of vegetable are gone. Adjust the season and add more cream of needed.
- When finished place in a bowl add a swirl of cream to the top of the soup and some fresh chopped parsley for colour.
Advance preparation: The finished soup will keep for three or four days in the refrigerator. Adding garbanzo beans to this or any other pureed vegetable soup is an easy way to give the recipe a richer, creamier texture. Adding beans will also make for a substantially more satisfying soup. You can make different vegetable soups from this one recipe-just pick a vegetable and start cooking. Here is the basic method for making a simple pureed vegetable soup and variations for carrot, potato, broccoli and pea soup, but you can use other veggies like butternut squash or sweet potatoes.
So that’s going to wrap this up with this exceptional food vegetable puree soup recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
