Puréed Vegetable Soup Recipe

Name: Puréed Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 head broccoli; 1 head cauliflower; 1 onion; 2 -3 garlic cloves; 2 -3 celery ribs; 1 big carrot; 2 potatoes; 800 ml chicken stock (or enough to cover vegetables); parsley; cayenne pepper; salt and pepper; 2 -3 tablespoons sour cream

Servings: persons

1 head broccoli
1 head cauliflower
1 onion
2 -3 garlic cloves
2 -3 celery ribs
1 big carrot
2 potatoes
800 ml chicken stock (or enough to cover vegetables)
parsley
cayenne pepper
salt and pepper
2 -3 tablespoons sour cream

1
Chop all the vegetables into small pieces for easier, faster boiling.
2
Add the chicken stock and any herbs you want to use until soft.
3
Let the vegetables cool.
4
Add in batches to a blender with 1 big spoonful of sour cream.
5
Put soup back into pot and reheat.
6
I've also added some dried bread sticks or croutons on top!
7
This is just an idea, you can add or subtract ingredients to your tasting.
8
It makes a lot, but is good the next day!
9
Enjoy!

No nutrition data on file — estimate from the ingredient list.

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 12 ingredients. The key ingredients include: 1 head broccoli, 1 head cauliflower, 1 onion, 2 -3 garlic cloves, and more.

Yes, Puréed 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.

Puréed Vegetable Soup

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