Veggie Purée Soup

Published on in Recipes

Thanksgiving is finally in the rearview mirror and while everyone is making their turkey bone broth and stuffing waffles (yes, that is a thing), I had a metric TON of veggies leftover and not a clue what to do with them.

Then the idea hit me like a delicious, hearty lightning bolt – SOUP! But not just any old soup. I wanted a thick and filling soup that would stick to your ribs and detox all those mashed potatoes and gravy right out of your body.


Enter veggie purée soup!

This is one of those delicious creations where you can get creative and use WHATEVER you have on hand – even leftover roasted veggies from another meal! So this time, PLEASE only use my recipe as a guide as there is more than one way to skin a carrot with this one…

Here we go!

Ingredients

  • 2 tbs butter
  • 2 cups carrots, roughly chopped
  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 2 zucchini, quartered
  • 1 whole onion, roughly chopped
  • 1 cup mushrooms, sliced
  • 1 1/2 cup heavy cream
  • 2 cups chicken broth
  • 2 tsp kosher salt
  • 1 tsp ground black pepper
  • 1 tsp poultry
  • 1 tsp paprika
  • 3 tsp garlic powder
  • 2 tsp ginger paste

Directions

  1. Melt butter in pan until frothy.
  2. Stir in onions until slightly caramelized.
  3. Add broccoli and carrots, coat with butter.
  4. Cover vegetables with lid so the veggies soften as they steam (about 7 minutes, stirring every few minutes).
  5. Once softened, add the rest of the veggies and all the seasonings.
  6. Stir to coat.
  7. Once veggies are softened, place in the food processor (or blender / immersion blender if you refer) on purée mode. (You’ll probably have to do this in batches.)
  8. Put puréed veggies in pot on medium heat and slowly add cream and stock, stirring as you pour.
  9. Add extra seasoning to taste and serve hot!

Tips:

I want to reiterate that you can sub out any veggies, seasonings, fats or liquids that you want! Celery root? Sure thing! Curry seasoning? Sounds good! Coconut or olive oil instead of butter? Can do!

Depending on the thickness of the final product, you can spoon this over chicken breast or salmon.

If you want a slightly brighter taste, finish the soup with a squeeze of lemon juice.

Store in the fridge for 3 days or freeze for a coupla’ months!

One quick tummy warning: Depending on the veggies you choose, this soup can be very fiber-heavy. Do with that information what you will and adjust your proportions accordingly!

2 Comments

  1. Rachel
    January 6, 2020 at 3:28 am

    This soup came out so good! So very filling! And it made at least about 10 servings, i had enough to give a big serving bowl to my elderly neighbors and some foe the freezer! Thanks Gina!