1 Review

This soup/puree was delicious. I'd wanted to make some for quite some time but I had never had a food processor. I used Bird's Eye "Normandy Blend" Vegetables which has broccoli & cauliflower florets, sliced carrots, zucchini & yellow squash. I used the other vegetables because carrots aren't very low carb, still used some though for color (bits). I used about 6 cups of the frozen blend, and 1 jalapeno to give it a bit of kick. I used about 3 1/2 cups of chicken broth and 1 cup of water. My yield ended up being about 18 cups after everything was pureed. I used 1/2 tbsp salt, 1tbsp of black pepper (I really love pepper). I wanted to make a lot because I can always take some as my work lunch! Thank you for this.

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paublina October 16, 2014
Low Fat, Low Cal Pureed Vegetable Soups