Purée Vegetable Soup

Submitted by yewoinfamilycooking

"Nutritious soup for vegans, vegetarians and Lent observers."

 

• Ready In: 1hr
• Ingredients: 16
• Serves: 5

ingredients

• 1 tomatoes (seeded, chopped)
• 1 potato (peeled, chopped)
• 2 stalks celery (chopped)
• 2 leeks (cut below the dark green part, chopped)
• 2 carrots (peeled, chopped)
• 1 cup cauliflower (cut into small florets)
• 1 red pepper (seeded, chopped)
• 1 teaspoon fresh basil (diced)
• 2 zucchini (chopped)
• 1⁄2 teaspoon fresh parsley (diced)
• 1⁄2 teaspoon garlic powder (diced) or 1/2 teaspoon fresh garlic (diced)
• 1⁄2 teaspoon chili powder (berbere)
• 3 tablespoons extra virgin olive oil
• 2 bay leaves
• 6 cups water
• salt and black pepper

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.