Blended Vegetable Soup

A mirepoix and various vegetables cooked in chicken stock then blended into soup. Served with heavy cream, croutons and chives.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Finely dice the Celery Stalks, Carrots, and White Onion.

Step 2

Rough chop the Bell Pepper (seeds removed), Squash, Potatoes, and Leeks (without the green). You can use ANY vegetables you want. These are what I used.

Step 3

In a stock pot add enough oil to coat the bottom.

Step 4

Add the Celery, Carrots and White Onion to the pot.

Step 5

Cook for 3-4 minutes or until softened, but not browned. You can add salt (to taste) to help draw out some moisture.

Step 6

Add some more oil and the rest of your vegetables. Add some more salt as well.

Step 7

Lower heat to medium low and cover with a lid. Let them cook and steam for about 5 minutes, stirring occasionally.

Step 8

Add the Garlic, Gochujang, Tomato Paste, MSG and any other herbs or seasonings desired.

Step 9

Turn up to high heat and stir it all together to get everything incorporated and reduced (depending on what you added).

Step 10

Add the stock. You want just enough to barely reach the top of your vegetables. You can use ANY stock or even water, I used chicken stock.

Step 11

Bring the soup to a boil then cover with a lid, reduce the heat and let simmer for 15-20 minutes or until the vegetables are very soft.

Step 12

Add your vegetables and broth to a blender or food processor and blend until smooth. You may need to break it up into small batches depending on the size of your blender. You can add more stock or water if you want it thinner.

Step 13

Season to taste and it’s ready to serve.

Step 14

Optionally, you can garnish your soup with a little heavy cream, croutons, chives, or whatever you want.

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