Saturday, May 26, 2012


This vegetable puree soup can be made using a variety of vegetables including potatoes (white or sweet), carrots, parsnips, onions, celery, cauliflower, zucchini and green beans.  I used what I had in the fridge and added chopped mushrooms after the soup was pureed.  This soup is good to take for lunches.  Because it doesn't contain any protein, I would need to include some protein as part of my lunch along with a serving of this soup. 

Soup in a storage container ready to go into the fridge. 

2 tbsp oil
1 large onion, chopped
5 stalks celery, chopped
2 large carrots, chopped
2 gloves garlic, chopped
1/2 small cauliflower, chopped
1 cartoon chicken bouillon (4 cups)
2 to 3 cups water
1 cup of sliced or chopped mushrooms
1/4 cup fresh dill, chopped
salt and pepper to taste


Heat the oil on medium high in a large soup pot.  Add the onion, garlic and celery and saute on medium heat for 5 minutes.  Add the carrots and cauliflower and continue to saute for another 5 minutes.  If the vegetables are sticking, add a bit of water.  Add the bouillon and water and simmer for 30 minutes.  Using a hand blender puree the soup.  Add the mushrooms and simmer for another 15 minutes.  Add the dill and season with salt and pepper as required.  Serves 6 to 8.

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