Purée Vegetable Soup

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Total Time
1hr
Prep
15 mins
Cook
45 mins

Nutritious soup for vegans, vegetarians and Lent observers.

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Ingredients

Nutrition

Directions

  1. Rinse well all vegetables before chopping.
  2. Put all chopped vegetables, basil, fresh garlic, two tablespoons of oil in a big pot; Add 6 cups of water or more; cover and cook for 30 minutes.
  3. Strain the water from the cooked vegetables; set aside the vegetable stock (it will be about 4 cups).
  4. Purée (mash) the cooked vegetables in a blender or food processor.
  5. In a lower heat, bring to boil three cups of the vegetable stock; add one tablespoon of oil.
  6. Pour the blended vegetables to the boiling pot; add chili powder (berbere), garlic powder, black pepper, salt and bay leaves; if desired add one cup of vegetable stock; cook for 15 minutes.
  7. Remove from heat; sprinkle fresh parsley and serve it hot.