Homemade Soups: Blended Vegetable Soup

You could leave the veggies whole, but blending helps gives blended vegetable soup its balance of flavors.
By Patrica B. Belcher
May/June 1983
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Blended vegetable soup, optionally garnished with parsley.
Photo by MOTHER EARTH NEWS Staff


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For people with bountiful gardens, here’s a mix with a little of everything. If you don’t have some of the vegetables you can try substituting others. I called this "blended vegetable" to distinguish from vegetable soups that leave the vegetables whole.

Blended Vegetable Soup

4-5 tiny sautéed onions
4-8 small leaves of cooked cabbage
3 cooked baby carrots
1/2 cup of cooked green beans
1/3 cup of cooked tomatoes
2 cups of chicken broth
1 cup of water left over from cooking potatoes
tiny mushroom caps, sautéed
salt to taste

Puree the first five ingredients in a small amount of broth, and pour this blend into a saucepan with the potato water, the remaining broth, and the mushroom caps. Then warm the soup and add salt (if necessary). This nutritious recipe makes enough to satisfy a family of four.

For more soup recipes, see Make Superlative Homemade Soups All Year Long.








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