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    You are in: Home / Recipes / Low Fat, Low Cal Pureed Vegetable Soups Recipe
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    Low Fat, Low Cal Pureed Vegetable Soups

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    45 mins

    0 mins

    ChefWhiz's Note:

    This basic recipe will fit many vegetables that, when pureed, make a satisfying, hearty winter soup to snack on for weight control. The recipe is modifed from a food magazine article. Vegetable options include: 2 1/2 lbs. parsnips or carrots, peeled and cut into 1" chunks; 3 lbs. butternut squash, peeled and seeded and cut into 1" chunks; 2 lbs. celery root (celeriac), peeled and cut into 1" chunks; 2 lbs. beet, peeled and cut into 1" chunks; 2 1/2 lbs. cauliflower, cored and cut into florets; 2 lbs. celery cut into 1" thick pieces plus 1 baking potato, peeled and cut into 1" chunks; 20 oz. button mushrooms, trimmed and quartered, plus 1 boiling potato, peeled and cut into 1" chunks.

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    Units: US | Metric


    1. 1
      In a pot or large Dutch oven, heat oil over medium heat.
    2. 2
      Add onion and season with salt.
    3. 3
      Cook, stirring occasionally, until softened: 5-7 minute.
    4. 4
      Add vegetable, broth, and enough water to cover (4-5 cups).
    5. 5
      Bring to boil; reduce heat to med., simmer until vegetable is tender:about 20 minute.
    6. 6
      Working in batches, puree broth and vegetables in blender until smooth, transferring to a clean pot as you work.
    7. 7
      To prevent spattering, fill blender only halfway and allow heat to escape.
    8. 8
      Remove cap from hole in lid and cover lid firmly with a dish towel.
    9. 9
      Adjust soup's consistency with a little water if necessary.
    10. 10
      Season with salt and pepper; and add lemon juice to taste.

    Ratings & Reviews:

    • on October 16, 2014


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Low Fat, Low Cal Pureed Vegetable Soups

    Serving Size: 1 (93 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 88.6
    Calories from Fat 66
    Total Fat 7.4 g
    Saturated Fat 1.1 g
    Cholesterol 0.0 mg
    Sodium 613.2 mg
    Total Carbohydrate 4.2 g
    Dietary Fiber 0.4 g
    Sugars 1.3 g
    Protein 2.3 g

    The following items or measurements are not included:


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