Winter vegetable purée

Prep:15minCook:1h 30min

This recipe uses up root vegetables from the fridge that might have seen better days. Quantities don’t need to be exact. The soup is puréed once it has cooked and cooled.

Updated at: Thu, 17 Aug 2023 04:59:19 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories148.7 kcal (7%)

Total Fat5.9 g (8%)

Carbs16.9 g (7%)

Sugars3.1 g (3%)

Protein7.9 g (16%)

Sodium396.1 mg (20%)

Fiber4.8 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

1 Cuponion

roughly chopped

2ribs

celery, roughly chopped

5carrots

roughly chopped

2 Cupsgreen Cabbage

roughly chopped

3cloves garlic

chopped

2 Cupsyellow Potatoes

scrubbed and diced

14 ozwhite kidney beans

can, plus the liquid

3 tolive oil

2bay leaves

1 tchicken bouillon powder

or vegetable

7 CupsWater

enough to cover

1 tkosher salt

1 TPepper

fresh ground

Instructions

Step 1

Use a large (12 Cup) heavy Soup pot or Dutch Oven. Heat oil, then add onion, celery, carrots and cabbage, bay leaves and seasoning. Sauté until vegetables begin to wilt and brown. Add garlic, sauté for 2-3 more minutes. Dissolve bouillion in one cup of boiling water, add to vegetables. Add potatoes, beans and the rest of the water. Cover, lower heat, simmer gently for 90 minutes. As long as vegetables are tender, allow soup to cool. This can be done by leaving it on the stove for several hours, or in the fridge. Purée the soup until it’s smooth.