Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to make a distinctive dish, vegetable puree soup. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Puréed vegetable soup is a nutritious, low-fat, low-calorie dish that's great for enjoying seasonal fresh veggies as well as putting leftovers to good use. Pureed Vegetable Soups. this link is to an external site that may or may not meet accessibility guidelines. Learn how to make Vegetable Soup Puree.

Vegetable puree soup is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Vegetable puree soup is something that I have loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can have vegetable puree soup using 12 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Vegetable puree soup:

1. Get 1 litre veg stock
2. Make ready 1 carrots
3. Prepare 1 parsnips
4. Prepare 2 potatoes
5. Make ready 1 sweed
6. Make ready 4 tbsp cream
7. Take salt
8. Make ready pepper
9. Take 1 turnips
10. Prepare 1 celery
11. Take parsley
12. Get 1 leak

Puree the soup in batches in a food processor or blender. If you have an immersion blender, that would work well too. Pureed Vegetable Soup Is Easy to Adapt. Puree the vegetables in the pot with an immersion blender, or.

Instructions to make Vegetable puree soup:

1. Peel and chop turnips, carrots and potatoes, trim the leaks and celery then chop them finely.
2. Bring the stock to the boil then add the vegetable and cook for about 30 minutes.
3. One cooked add cream to the soup and let reduce slightly then season with salt and pepper.
4. Blend all the soup up till its smooth and all the bits of vegetable are gone. Adjust the season and add more cream of needed.
5. When finished place in a bowl add a swirl of cream to the top of the soup and some fresh chopped parsley for colour.

Fortify with dairy if you must. A slip of cream or milk will add a richness to your soup, but you can just. I often use vegetable purées by whisking some into a pan sauce or gravy in the same way I would Purée-thickened gravies look more rustic than ones thickened with starch, but they won't have a. First, remove any aromatics like thyme sprigs or bay leaves. Then stick in your immersion blender.

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