Pureed Vegetable Soup With Broccoli Florets

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Servings: 4 Difficulty: Intermediate
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A creamy, velvety vegetable blend topped with vibrant, tender broccoli florets for a hearty and wholesome meal.
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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.

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Pureed Vegetable Soup With Broccoli Florets

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 146.0

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;€™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.

Ingredients

Directions

  1. 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.
  2. Bring the mixture to a boil over medium-high heat.
  3. 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.
  4. While the soup simmers, steam the broccoli florets until just tender-crisp.
  5. Transfer the cooked vegetable mixture and broth to a food processor or blender.
  6. Process until completely smooth and creamy.
  7. Return the pureed soup to the saucepan.
  8. Stir in the steamed broccoli florets.
  9. In a small bowl, lightly beat the egg yolk and combine with milk and soy sauce.
  10. Slowly stir the egg mixture into the warm soup over low heat, ensuring it does not boil to prevent curdling.
  11. 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.

Keywords: vegetable soup, pureed soup, broccoli florets, vegan soup, potato soup, carrot celery onion, comfort food, healthy dinner, simmered vegetables, thyme nutmeg, easy recipe, warming meal
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