This Pureed Vegetable Soup with Broccoli Florets is the ultimate comfort food for chilly evenings. The base is a silky smooth blend of potatoes, carrots, celery, and onion, simmered until tender and then pureed to a luxurious consistency. A splash of milk and a touch of nutmeg add depth and warmth, while fresh broccoli florets are stirred in at the end to provide a vibrant pop of green and a pleasant bite. It’s simple to prepare using pantry staples, yet tastes elegant enough for a dinner party. Perfect for meal prep, this vegetarian soup freezes well and reheats beautifully, making it a reliable favorite for busy weeknights or cozy weekends.
Pureed Vegetable Soup With Broccoli Florets
Description
This Pureed Vegetable Soup with Broccoli Florets is the ultimate comfort food for chilly evenings. The base is a silky smooth blend of potatoes, carrots, celery, and onion, simmered until tender and then pureed to a luxurious consistency. A splash of milk and a touch of nutmeg add depth and warmth, while fresh broccoli florets are stirred in at the end to provide a vibrant pop of green and a pleasant bite. It&# 226;ÂÂs simple to prepare using pantry staples, yet tastes elegant enough for a dinner party. Perfect for meal prep, this vegetarian soup freezes well and reheats beautifully, making it a reliable favorite for busy weeknights or cozy weekends.Ingredients
Directions
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In a large Dutch oven or saucepan, combine the diced potatoes, chopped celery, carrots, onion, minced garlic, vegetable stock, thyme, nutmeg, and black pepper.
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Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer until the vegetables are very tender, about 15-20 minutes.
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While the soup base simmers, steam the broccoli florets until bright green and tender-crisp, about 3-4 minutes. Drain and set aside.
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Carefully transfer the hot vegetable mixture and broth to a food processor or blender. Blend until completely smooth.
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Return the pureed soup to the saucepan over low heat.
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In a small bowl or measuring cup, whisk together the milk, lightly beaten egg yolk, and soy sauce.
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Slowly pour the milk mixture into the soup while stirring constantly to temper the egg and prevent curdling.
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Stir in the steamed broccoli florets. Heat gently for 2-3 minutes until warmed through, but do not let the soup boil.
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Ladle into bowls and garnish with minced parsley, paprika, chives, cheese, almonds, or diced red peppers if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1100.2kcal
- % Daily Value *
- Total Fat 120.2g185%
- Saturated Fat 18.0g90%
- Cholesterol 0.0mg0%
- Sodium 53.7mg3%
- Total Carbohydrate 9.3g4%
- Dietary Fiber 2.7g11%
- Sugars 4.1g
- Protein 1.2g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
