January 13th

theresa albert - my friend in food


Pureed Vegetable Soup Variations

green soup

This recipe works for almost any vegetable and results in a smooth, creamy soup that is colorful and freezable. Store in single serving sizes and have warm, nourishing soup any time your heart desires. Garnish finished soup with swirled yogurt, chopped parsley, fresh herb, heated croutons…

Serving Size  : 6     Preparation Time :0:15

1  tablespoon  butter

1 large  yellow onion, peeled and chopped

1/cup water

1/  6 cups  raw vegetable, see below

4  cups  chicken or vegetable stock

1   tablespoon  lemon juice

1/4  cup  heavy cream (optional)

1  teaspoon  kosher salt (optional)

1/4  teaspoon  crushed red pepper flakes

Melt butter in a large pot with a lid and add chopped onion over medium-high heat and cook until the onion is softened and translucent, about 6 minutes.

Add  water and chosen vegetable, cover and steam (about 15 minutes)  raw vegetable until soft.

Add the remaining ingredients and use a puree wand to blend until smooth. Top with garnish as suggested.


The possibilities are endless!

Beet Soup: thyme, 1 tbsp. orange zest, and 1/4 cup fresh orange juice.

Broccoli Soup: minced garlic garnished with Parmesan cheese.

Carrot Soup: tarragon or thyme; spices: curry powder; ginger, powdered, or 1 tbsp. grated fresh.

Cauliflower Soup: minced garlic; spice,curry powder, mace, chopped lemon zest.  Celery Root Soup: savory or thyme.

Chilled Cucumber Soup: savory (substitute yogurt for cream in soup).

Fennel Soup:  3 tbsp. chopped fennel leaves.

Pea or Green Bean Soup:  thyme or savory.

Pumpkin Soup: curry powder.

Spinach Soup: nutmeg.

Winter Root Soup: tarragon, thyme, savory, or sage.

Winter Squash Soup: thyme or sage; spice: mace, curry powder.

Serving Ideas : Ladle into heated soup bowls and garnish imaginatively!

Theresa Albert

Theresa Albert

I love food, try to watch my weight, know more than I want to about healthy living (sometimes I wish I knew less so I wouldn’t feel so guilty when I stumble), am a daughter, sister, friend, mom and wife who worries and scurries the meals onto the table. It is for all these reasons that I completed my nutrition, RNCP designation, wrote my book, hosted my Food Network show, consult with food companies to urge them to get it right (or at least better), constantly write about it, research it, all of this so I can cut through the nutrition and food “news” clutter. Happy to share with friends!


One Response

    Irene Wintersinger
    April 2, 2012 at 10:32 pm Reply

    This sounds terrific! Great way to get rid of vegetables that sit around because you had to buy a certain amount, like a bag of carrots. Many thanks. I’ll try one recipe this week for sure.

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