Purée Vegetable Soup

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Recipe by yewoinfamilycooking

Nutritious soup for vegans, vegetarians and Lent observers.

Ingredients Nutrition


  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.

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