Vegetable Soup Puree

My sister, Nancy, shared how she prepared her food ahead of time so that she had healthy food on hand when she became hungry. She had made a couple different soup recipes and brought them with her. These soups were gluten free and healthy for you, too, since they consisted mostly of vegetables.

Because I have a difficult time figuring out what healthy food I can bring to work for sack lunch, I decided that these soups would work out perfect for me since you can make a large batch, freeze them in smaller containers, and thaw them when needed.

I based my soup off the recipe found here: Oh She Glows. I gathered the ingredients I had similar to the ones in the recipe. Since I didn't have any broccoli, I used the bag of cauliflower that I had frozen a few weeks previously. I also used two baggies of celery that I had already chopped and frozen, along with half a large onion from a fresh salsa recipe.

Not knowing what to use for the vegetable broth, I questioned my daughter who was home for the weekend. She reminded me that we had this jar of vegan broth mix in the cupboard. Well then, I'm all set!

I started placing the olive oil along with the garlic and celery in a large pot on medium heat. Then I measured out the carrots and threw them in the food processor for a few seconds. I followed this format with the remaining vegetables adding a teaspoon of vegan broth base to each cup of water used in the soup.

I brought the soup mixture to a boil, then simmered for about 30 to 45 minutes until the vegetables were soft. I added the cayenne, and some sea salt and pepper to taste. I poured a small amount of the soup into the blender and pureed until smooth.

I continued to puree the soup mix for the rest of the batch.

I poured the soup into smaller containers that I could take out for my lunch and then placed them into the freezer.

Soup ... mmm, mmm good.

I absolutely love this soup! My husband said it reminded him of the Gerber baby food you buy in the small jars full of vegetables that are pureed. All I know is that it tastes great! I wondered, too, if by using the cauliflower instead of the broccoli that it has more of a mild tasting flavor and maybe why I love it so much. I will definitely be making this again!

I also wonder if you couldn't use just about any left over vegetable on hand in this soup to use them up.

Vegetable Soup Puree

1 T. olive oil

1-1/2 t. minced garlic

1 c. celery, chopped

2 c. carrots, chopped
1 head of cauliflower, chopped

1/2 large onion, chopped

1 large sweet potato, chopped

1 Delicata squash, chopped

8 c. water

8 t. vegan broth base seasoning

1/2 t. cayenne

Sea salt and pepper, to taste

Saute garlic in oil over medium heat in large pot. Clean and cut all vegetables, then put in food processor to chop into small pieces. Place vegetables into pot. Add water and remaining ingredients and bring to a boil. Reduce heat and simmer for 30 to 45 minutes or until vegetables are soft. Puree soup mixture in a blender. Store in smaller containers and freeze. Reheat when needed.


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