Puree Vegetable Soup Recipe

Name: Puree Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tomatoes (seeded, chopped); 1 potato (peeled, chopped); 2 stalks celery (chopped); 2 leeks (cut below the dark green part, chopped); 2 carrots (peeled, chopped); 1 cup cauliflower (cut into small florets); 1 red pepper (seeded, chopped); 1 teaspoon fresh basil (diced); 2 zucchini (chopped); ½ teaspoon fresh parsley (diced); ½ teaspoon garlic powder (diced) or ½ teaspoon fresh garlic (diced); ½ teaspoon chili powder (berbere); 3 tablespoons extra virgin olive oil; 2 bay leaves; 6 cups water; salt and black pepper

Servings: persons

1 tomatoes (seeded, chopped)
1 potato (peeled, chopped)
2 stalks celery (chopped)
2 leeks (cut below the dark green part, chopped)
2 carrots (peeled, chopped)
1 cup cauliflower (cut into small florets)
1 red pepper (seeded, chopped)
1 teaspoon fresh basil (diced)
2 zucchini (chopped)
½ teaspoon fresh parsley (diced)
½ teaspoon garlic powder (diced) or ½ teaspoon fresh garlic (diced)
½ teaspoon chili powder (berbere)
3 tablespoons extra virgin olive oil
2 bay leaves
6 cups water
salt and black pepper

1
Rinse well all vegetables before chopping.
2
Put all chopped vegetables, basil, fresh garlic, two tablespoons of oil in a big pot; Add 6 cups of water or more; cover and cook for 30 minutes.
3
Strain the water from the cooked vegetables; set aside the vegetable stock (it will be about 4 cups).
4
Puree (mash) the cooked vegetables in a blender or food processor.
5
In a lower heat, bring to boil three cups of the vegetable stock; add one tablespoon of oil.
6
Pour the blended vegetables to the boiling pot; add chili powder (berbere), garlic powder, black pepper, salt and bay leaves; if desired add one cup of vegetable stock; cook for 15 minutes.
7
Remove from heat; sprinkle fresh parsley and serve it hot.

184

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tomatoes (seeded, chopped), 1 potato (peeled, chopped), 2 stalks celery (chopped), 2 leeks (cut below the dark green part, chopped), and more.

Yes, Puree Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Puree Vegetable Soup

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