Description
Hearty Pureed Veggie Soup is a comforting and creamy blend of potatoes, cauliflower, carrots, and sweet corn, delicately seasoned with garlic powder, salt, and pepper. This nutrient-rich soup is easy to make, thick in texture, and perfect for a wholesome family meal. Serve it warm with a dash of sriracha or red pepper flakes, or enjoy it cold. It stores well in the fridge for several days, making it a convenient and healthy choice for busy weeknights.
Ingredients
Scale
Vegetables
- 2 medium potatoes (sweet or russet or one of each)
- ½ head of cauliflower
- 5 large carrots (or 2 cups baby carrots)
- ¾ bag of frozen corn
Seasonings
- ½ teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Prepare Vegetables: Dice the potatoes into small pieces to ensure even cooking. Prepare the cauliflower by breaking it into smaller florets. If using large carrots, peel and chop them; if using baby carrots, they can be added whole or halved.
- Boil Vegetables: Place the diced potatoes, cauliflower florets, and carrots into a pot with enough water to cover them. Bring to a boil, then reduce to a medium heat and simmer for 15-20 minutes until all vegetables are tender but not mushy.
- Add Corn: With about 10 minutes remaining in the cooking time, add the frozen corn to the pot so it can cook through and soften together with the other vegetables.
- Drain and Save Liquid: Once the vegetables are soft, drain the cooking water into a bowl and set aside approximately one cup of this liquid to be used for thinning the soup during blending if needed.
- Puree the Soup: Using an immersion blender, blend the vegetables directly in the pot until smooth and creamy. If an immersion blender is not available, transfer the vegetables in batches to a food processor or blender. Add reserved cooking water gradually to reach the desired thickness; the recipe suggests using about one cup to keep the soup thick but smooth.
- Season and Serve: Stir in garlic powder, salt, and pepper to taste. Remove the soup from heat and serve warm. Optionally, top with sriracha, red pepper flakes, or nutritional yeast for added flavor and spice.
Notes
- This Pureed Vegetable Soup combines creamy potatoes with tender cauliflower, carrots, and sweet corn to create a delicious, comforting dish perfect for the whole family.
- Add golden, herby croutons or your favorite crusty bread for a hearty meal.
- The soup can be stored in the refrigerator for 3-5 days and can be enjoyed cold or reheated.
- Adjust the consistency by adding more or less cooking water when blending to suit your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 138
- Sugar: 6 g
- Sodium: 100 mg
- Fat: 1 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.24 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 6 g
- Protein: 4 g
- Cholesterol: 0 mg
