Pureed vegetable soup

With a taste that’s straight from the Irish pub, this soup gets its smooth richness from vegetables instead of the oil and cream that you might find in other vegetable soups.

This recipe follows a basic formula (measuring ingredients by volume, not weight) that can be adapted to include almost any vegetables and seasonings you like: 1 part onion 1 part potato, 3 parts any vegetable, or a mixture of vegetables, 4 parts liquid seasoning (stock, a mixture of stock and milk, or water).

Serve with whole-grain bread, slices of tomato or cucumber, and whole-grain or Dijon mustard for a complete meal.

Ingredients

  • 1/4 cup water or vegetable stock for “sautéing”
  • 1 cup russet or Yukon Gold potatoes, scrubbed
  • 1 cup onions
  • 2 medium carrots, scrubbed
  • 1 celery stalk
  • 1/2 fennel bulb
  • 1 cup mushrooms (cremini or brown)
  • 4 cups homemade or low-sodium vegetable stock
  • Salt and freshly ground pepper
  • Optional garnish: freshly chopped parsley

Directions

  1. Cut all of the vegetables into half-inch cubes. 
  2. Heat 1 to 2 tablespoons vegetable stock in a heavy saucepan. When it begins to steam, add the potatoes and onions, stirring and adding additional stock as needed to prevent burning. Sprinkle with salt and pepper. Cover and sweat on low heat for 10 minutes.
  3. Add the remaining vegetables and stock. Turn up the heat until boiling, then reduce heat and simmer until soft, approximately 20 to 30 minutes. 
  4. Uncover and remove from heat. Use an immersion blender, or transfer to a blender and puree the soup in batches. Transfer back to saucepan and adjust seasoning. 
  5. Garnish with freshly chopped parsley.

Nutrition Information (per serving)

  • Calories: 80
  • Carbohydrate: 17 g
  • Fiber: 4 g
  • Sugar: 6 g
  • Fat: 0 g
  • Protein: 3 g
  • Sodium: amount varies depending on amount of salt added or stock used