Pureed Vegetable Soup

Name: Pureed Vegetable Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: American
Ingredients: 6 cups chopped vegetables, such as sweet potatoes, white potatoes, squashes of any type, zucchini, carrots, turnips, celery; 8 cups low-sodium vegetable broth, or chicken broth; Salt, to taste; Freshly ground black pepper, to taste; 1/2 cup heavy cream, optional; Sriracha, to taste, for garnish

A simple pureed vegetable soup crafted from spiralizer scraps, simmered and blended until smooth.

⭐ 4.1 (16 reviews) Prep: 15 minCook: 20 minTotal: 35 minYields: 6 servings

Category Tags:

Dinner Lunch Soup

Cuisine Tags:

American

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Instructions

In a large pot, combine vegetables and broth; bring to a simmer over high heat, then reduce heat and simmer partially covered until vegetables are very tender.
Puree the soup until smooth using an immersion blender, then season with salt and pepper.
Stir in cream if desired, and serve hot; optionally garnish with Sriracha.

Nutritional Info (per serving)

Calories: 141 kcal

Carbohydrate: 29 g

Cholesterol: 0 mg

Fiber: 8 g

Protein: 6 g

Saturated Fat: 0 g

Sodium: 384 mg

Sugar: 8 g

Fat: 0 g

Unsaturated Fat: 0 g