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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Puree Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions