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    You are in: Home / Recipes / Pureed Cauliflower and Root Vegetable Soup Recipe
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    Pureed Cauliflower and Root Vegetable Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 50 mins

    20 mins

    1 hr 30 mins

    jojomojo's Note:

    This is a combination of a variety of soup recipes I found online that all used celery root--my new favorite vegetable. Perfect for a winter day.

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    Units: US | Metric


    1. 1
      In a soup pot, add diced onion to butter and olive oil. Saute over medium heat for 5 minutes.
    2. 2
      Add minced garlic cloves and heat an additional minute.
    3. 3
      Add the root vegetables, peeled and cubed, to the soup pot. Cover and heat on medium for 10 minutes, stirring occasionally.
    4. 4
      Heat stock and water to boiling. Add to soup pot with the bay leaf, black pepper, and salt.
    5. 5
      Cover pot and simmer on medium low for 1.5 hours (or until a fork easily pierces the vegetables).
    6. 6
      Remove bay leaf. Using a blender or immersion hand blender, puree soup mix.
    7. 7
      Alternative: My son prefers this soup in an non-pureed form. In that version, I cube the vegetables much smaller (about 1/2" cubes vs. the roughly 1 1/2" cubes I use for the pureed version). I reduce the cooking time to about 45 minutes, and add cooked egg noodles at the end for a brothy noodle soup. I also sometimes add small meatballs made out of ground turkey.
    8. 8
      For Vegetarian or Vegan use Vegetable broth.

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    Nutritional Facts for Pureed Cauliflower and Root Vegetable Soup

    Serving Size: 1 (402 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 212.9
    Calories from Fat 73
    Total Fat 8.1 g
    Saturated Fat 2.3 g
    Cholesterol 8.6 mg
    Sodium 652.1 mg
    Total Carbohydrate 30.0 g
    Dietary Fiber 5.6 g
    Sugars 8.6 g
    Protein 6.8 g

    The following items or measurements are not included:


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