Easy Pureed Soup
1 lb (2.2 kg) Brussels sprouts
3 ribs celery
1 med. leek
1 med. broccoli crown
2 large carrots
1 cup spinach - fresh or frozen
1 cup peas - fresh or frozen
1 L or quart vegetable broth
1/2 L or pint water
spices - to taste
1 teaspoon olive oil
3 cloves garlic -, diced
ginger - diced, to taste
Heat oil on medium in a large pot and add ginger and garlic 'til heated. Toss in thinly chopped carrots and Brussels sprouts, celery and leeks. Cover.
Wash and chop the remaining veggies to your liking, and add with the broth and water along with them. Cover and let simmer for 30-40 minutes, stirring occasionally.
Once veggies look sufficiently soft, start transferring portions of the soup in a blender/ food processor and puree. Once all soup is pureed and returned to pot, add spices to your liking and simmer for 10 more minutes, stirring every few.
SO HOW'D IT GO?
Be the first to add a comment.