This Pureed Vegetable Soup is the ultimate comfort food, offering a silky-smooth base made from simmered potatoes, carrots, celery, and onions. The natural starch from the potatoes creates a rich, creamy texture without needing heavy cream, while fresh broccoli florets added at the end provide a pop of color, crunch, and nutrients. It’s a fragrant blend of thyme and nutmeg that warms the soul, perfect for chilly evenings or a light lunch. Simple to prepare with pantry staples, this vegan-friendly soup is nutritious, satisfying, and easy to customize with your favorite garnishes like fresh parsley or a dash of paprika.
Pureed Vegetable Soup With Broccoli Florets
Description
This Pureed Vegetable Soup is the ultimate comfort food, offering a silky-smooth base made from simmered potatoes, carrots, celery, and onions. The natural starch from the potatoes creates a rich, creamy texture without needing heavy cream, while fresh broccoli florets added at the end provide a pop of color, crunch, and nutrients. It&# 226;ÂÂs a fragrant blend of thyme and nutmeg that warms the soul, perfect for chilly evenings or a light lunch. Simple to prepare with pantry staples, this vegan-friendly soup is nutritious, satisfying, and easy to customize with your favorite garnishes like fresh parsley or a dash of paprika.Ingredients
Directions
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In a large Dutch oven or saucepan, combine diced potatoes, chopped celery, chopped carrots, chopped onion, minced garlic, vegetable stock, black pepper, thyme, and nutmeg.
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Bring the mixture to a boil over medium-high heat.
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Once boiling, cover the pot, reduce heat to low, and simmer until the vegetables are very tender and the potatoes are fully cooked, about 15-20 minutes.
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While the soup simmers, steam the broccoli florets until just tender-crisp.
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Transfer the cooked vegetable mixture and broth to a food processor or blender.
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Process until completely smooth and creamy.
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Return the pureed soup to the saucepan.
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Stir in the steamed broccoli florets.
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In a small bowl, lightly beat the egg yolk and combine with milk and soy sauce.
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Slowly stir the egg mixture into the warm soup over low heat, ensuring it does not boil to prevent curdling.
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Serve hot, garnished with minced fresh parsley, a dash of paprika, or other desired toppings.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 146.0kcal
- % Daily Value *
- Total Fat 13.7g22%
- Saturated Fat 8.2g41%
- Cholesterol 35.2mg12%
- Sodium 68.8mg3%
- Total Carbohydrate 10.0g4%
- Dietary Fiber 2.5g10%
- Sugars 5.7g
- Protein 2.1g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
