Pureed Vegetable Soup Recipe

Directions:

1. Puree your vegetables and liquid (broth or water) in a food processor or blender until well-blended.
2. Pour this into a pot and heat.
3. Add your favorite herb or herbal-blend/seasoning mix to suit your taste.
4. Bring to a boil and reduce to a simmer.
5. Simmer for 15-20 minutes. (Remember that you pre-steamed your vegetables so they're already cooked.)
6. Serve and add toppings of your choice.
7. You can use multiple vegetables by adding things like potatoes, celery, onion, corn, etc...
8. Pumpkin Soup
9. 1-3 pounds of steamed pumpkin
10. 1-2 cans of pumpkin puree (NOT pumpkin pie mix!)
11. 1 cup of vegetable broth
12. 1 tsp. garlic powder
13. Salt pepper
14. Cook and serve with a dollop of plain yogurt, sprinkled with roasted pumpkin or sunflower seeds)
15. Broccoli Soup
16. 2 pounds steamed broccoli (you can use frozen spears or pieces)
17. 1 cup of water
18. 1 tsp. curry powder or lemon pepper
19. (A few drops of lemon juice adds a nice tartness )
20. This is good sprinkled with parmesan cheese or some roasted pine nuts or walnuts.
21. Spinach Soup
22. 2 pounds fresh or frozen spinach, cooked
23. 1 cup vegetable broth or chicken broth
24. 1 tsp freshly chopped garlic
25. Salt and pepper to taste
26. Add a dollop of plain yogurt or sour cream or even shredded swiss cheese.
27. *Spinach that is frozen and chopped doesn't really need to be blended but you will get a better consistency if you do blend the greens.
28. Cauliflower
29. 1 head of cauliflower (steamed, chopped)
30. 1 cup vegetable broth
31. 1 tsp. curry powder or seasoning salt of your choice
32. Sprinkle the top with sharp cheddar cheese
33. Mexi-Corn
34. 1 large family size bag of frozen corn, heated
35. 1 cup of chicken broth
36. 1 chopped onion
37. Top with a handful of Monterey Jack cheese and a tablespoon or two of salsa, either green or red
38. Squash Soup
39. 2 bags of frozen squash or 4 cups of freshly steamed squash
40. 1 cup of leftover baked potatoes or steamed potatoes
41. 1/2 cup steamed, frozen, canned and drained carrots
42. 1-2 cups veg or chicken broth
43. Top with 1 or 2 TB freshly shredded carrots
44. ***Above, under the ingredients, I added some ideas for thickeners. Oatmeal, cornmeal, grits and even mashed potato flakes all make great thickening agents. Since the soup recipes above are not created by NASA, try experimenting with your soups. If they are too thin, add small amounts of the thickening agents, (or more veggies) allowing them to cook completely before adding more to achieve the texture of your choice.