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Lunch

Pureed Vegetable Soups

When we crave foods that are hearty and satisfying, pureed vegetable soups fit the bill on both counts. Pick your vegetable -- almost any will do -- and before you know it, you'll be dipping a spoon in a comforting, creamy bowlful that's surprisingly low in fat and calories.

Ingredients :

    2 tablespoons olive oil
    1 onion, coarsely chopped
    Coarse salt and ground pepper
    Vegetable of choice, such as butternut squash (see below for quantities and other options)
    1 can (14.5 ounces) reduced-sodium chicken broth
    1 to 3 teaspoons fresh lemon juice

Direction :

    In a large Dutch oven or pot, heat oil over medium. Add onion. Season with salt; cook, stirring occasionally, until softened, 5 to 7 minutes.
    Add vegetable, broth, and enough water (4 to 5 cups) to cover. Bring to a boil; reduce heat to medium, and simmer until vegetable is tender, about 20 minutes.
    Working in batches, puree brothand vegetables in a blender untilsmooth, transferring to a clean potas you work. To prevent spattering, fill blender only halfway, and allow heat to escape: Remove cap from hole in lid, and cover lid firmly with a dish towel. Adjust soups consistency with a little water if necessary. Season with salt, pepper, and lemon juice to taste.