Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, vegetable puree soup. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look 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 popular of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Vegetable puree soup is something which I have loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can cook vegetable puree soup using 12 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Vegetable puree soup:
- Get veg stock
- Get carrots
- Take parsnips
- Prepare potatoes
- Take sweed
- Get cream
- Make ready salt
- Prepare pepper
- Make ready turnips
- Get celery
- Get parsley
- Make ready 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.
Steps 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’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
