Hearty Pureed Veggie Soup
What’s awesome about this recipe is how adaptable it can be. A good base gives your the creative liberty to put your unique twist on it.
Servings 4 servings
Calories 138kcal
Ingredients
- ½ head of cauliflower
- 2 medium potatoes (sweet or russet or one of each!)
- 5 large carrots (or 2 cups baby carrots)
- ½-3/4 bag of frozen corn
- ½ teaspoon of garlic powder
- salt and pepper to taste
Instructions
- Dice potatoes, and boil them with cauliflower and carrots over medium heat for 15-20min. or until soft. With 10 minutes left, add in corn.
- Drain excess water into bowl to be used later. Use an immursion blender to blend vegetables into a puree, adding water as desired (I only added back about a cup of water as I like my soup thick). If you do not have an immersion blender, throw veggies in a food processor or blender and blend until pureed, once again adding water as needed.
- Stir in salt, pepper and garlic, remove from heat and serve warm. Top with sriracha, red pepper and/or nutritional yeast and enjoy! Side note: this soup can be stored in the fridge for 3-5 days afterwards and can be eaten cold.)
Notes
Don't have sweet potatoes? Try pumpkin or butternut squash.
Nutrition
Calories: 138kcal | Carbohydrates: 31g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 90mg | Potassium: 956mg | Fiber: 6g | Sugar: 6g | Vitamin A: 15038IU | Vitamin C: 61mg | Calcium: 59mg | Iron: 1mg