This vegetable puree soup can be made using a variety of vegetables including potatoes (white or sweet), carrots, parsnips, onions, celery, cauliflower, zucchini and green beans. I used what I had in the fridge and added chopped mushrooms after the soup was pureed. This soup is good to take for lunches. Because it doesn't contain any protein, I would need to include some protein as part of my lunch along with a serving of this soup.
|Soup in a storage container ready to go into the fridge.|
2 tbsp oil
1 large onion, chopped
5 stalks celery, chopped
2 large carrots, chopped
2 gloves garlic, chopped
1/2 small cauliflower, chopped
1 cartoon chicken bouillon (4 cups)
2 to 3 cups water
1 cup of sliced or chopped mushrooms
1/4 cup fresh dill, chopped
salt and pepper to taste
Heat the oil on medium high in a large soup pot. Add the onion, garlic and celery and saute on medium heat for 5 minutes. Add the carrots and cauliflower and continue to saute for another 5 minutes. If the vegetables are sticking, add a bit of water. Add the bouillon and water and simmer for 30 minutes. Using a hand blender puree the soup. Add the mushrooms and simmer for another 15 minutes. Add the dill and season with salt and pepper as required. Serves 6 to 8.