Pureed Vegetable Soup Recipe

Puree your vegetables and liquid (broth or water) in a food processor or blender until well-blended.

Pour this into a pot and heat.

Add your favorite herb or herbal-blend/seasoning mix to suit your taste.

Bring to a boil and reduce to a simmer.

Simmer for 15-20 minutes. (Remember that you pre-steamed your vegetables so they're already cooked.)

Serve and add toppings of your choice.

You can use multiple vegetables by adding things like potatoes, celery, onion, corn, etc...

Pumpkin Soup 1-3 pounds of steamed pumpkin OR 1-2 cans of pumpkin puree (NOT pumpkin pie mix!)

cup of vegetable broth 1 tsp. garlic powder salt pepper Cook and serve with a dollop of plain yogurt, sprinkled with roasted pumpkin or sunflower seeds)

Broccoli Soup 2 pounds steamed broccoli (you can use frozen spears or pieces)

cup of water 1 tsp. curry powder or lemon pepper (A few drops of lemon juice adds a nice tartness )

This is good sprinkled with parmesan cheese or some roasted pine nuts or walnuts.

Spinach Soup 2 pounds fresh or frozen spinach, cooked 1 cup vegetable broth or chicken broth 1 tsp freshly chopped garlic salt and pepper to taste Add a dollop of plain yogurt or sour cream or even shredded swiss cheese.

*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.

Cauliflower 1 head of cauliflower (steamed, chopped)

cup vegetable broth 1 tsp. curry powder or seasoning salt of your choice Sprinkle the top with sharp cheddar cheese Mexi-Corn 1 large family size bag of frozen corn, heated 1 cup of chicken broth 1 chopped onion Top with a handful of Monterey Jack cheese and a tablespoon or two of salsa, either green or red Squash Soup 2 bags of frozen squash or 4 cups of freshly steamed squash 1 cup of leftover baked potatoes or steamed potatoes 1/2 cup steamed, frozen, canned and drained carrots 1-2 cups veg or chicken broth Top with 1 or 2 TB freshly shredded carrots **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.