Low Fat, Low Cal Pureed Vegetable Soups

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.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 2  tablespoons olive oil
• 1  onion, coarsely chopped
• 1  teaspoon salt, coarse
• 1⁄2 teaspoon pepper, ground
• 2 -3  lbs  vegetables
• 1 (14 1/2ounce) can reduced-sodium chicken broth
• 1 -3  teaspoon fresh lemon juice

Directions

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