Pureed soup is a creamy side dish. A wonderful vegetarian meal, great option for those who cannot chew well for any reason, or when making homemade baby food. Nutritious, easy and delish way to puree vegetables with a bit of coconut milk or broth with any fresh produce or Purple Cabbage as you see here.
We will explain how to puree soup on the stove and Pressure Cooker Vegetable Soup right here. We love cabbage, potatoes, leeks and carrots but you might like another combination. Once you have them nice and tender you just mix in your favorite cooking liquid, blend and enjoy lightly seasoned. (affiliate links present)
When it comes to comfort food, few dishes can rival the heartwarming and satisfying nature of pureed soups. Among the wide array of options available, sweet potato soup, Kabocha Squash Soup, butternut squash, and other vegetables stand out as popular choices.
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These pureed vegetable-based soups are not only delicious but also pack a nutritional punch, making them an ideal choice for those seeking a wholesome and flavorful meal or for homemade baby food. Pureed soups have a unique appeal, especially for those looking to incorporate more vegetables into their diet.
Pureed Vegetable Soup
They offer a smooth and velvety texture, providing a comforting and enjoyable dining experience. The preparation process is generally quick and easy, making them a convenient option for busy individuals or anyone seeking a simple yet delightful meal.
- You don’t have to use a pot on the stove either.
- If you want a faster version you can make sweet potato cubes in Instant Pot, and then use your blender with milk(s)
- Another great option is to follow our pressure cooker pumpkin step by step for a fun Fall pureed soup.
Both root vegetables are rich in essential vitamins, minerals, and dietary fiber. Sweet potatoes are an excellent source of vitamin A, vitamin C, and potassium, while butternut squash provides a healthy dose of vitamin E, vitamin B6, and folate. These nutrients contribute to maintaining good vision, supporting the immune system, and promoting overall well-being.
The foundation of a good pureed soup lies in the quality of the broth. Vegetable stock, or alternatively, vegetable broth, adds depth and flavor to the soup without overpowering the natural taste of the vegetables.
Simmering a combination of onions, carrots, celery, and herbs in water creates a savory liquid that enhances the overall taste and aroma of the dish. Using vegetable stock makes this soup a perfect choice for vegetarians and vegans alike vs. milk products. To achieve the smooth and velvety texture that characterizes pureed soups, an immersion blender becomes an indispensable tool.
This handheld device allows you to blend the cooked vegetables directly in the pot, eliminating the need to transfer hot soup to a traditional blender in batches. The result is a creamy and consistent texture that will have you craving for more.
In addition to sweet potatoes and butternut squash, other vegetables can be incorporated to create various delightful pureed soups. For instance, creamy tomato soup is a classic favorite, known for its tangy and comforting taste. On the other hand, adding coconut milk to a vegetable pureed soup introduces a creamy richness and a hint of tropical flavor, making it a unique and satisfying option like we do here;
- 1/2 head cabbage purple used here
- 1 medium potato
- 2.5 c coconut milk
- 1/2 carrot peeled and sliced
- 1.5 tbsp olive oil
- 2 sprigs thyme
- 1 leek chopped
- 3.5 c water or more depending on thickness desired
- salt and pepper to taste
This is what we chose this time but you can mix and match the vegetable pairings as you wish of course. Stick with duos that would go well together and cook at the same rate.
Purple Cabbage Soup
For those who enjoy a touch of decadence, drizzling a dash of high quality olive oil or adding a dollop of heavy cream to your bowl of pureed soup can elevate the taste to a whole new level. The olive oil imparts a luscious and fruity note, while the heavy cream contributes a luxurious creaminess that enhances the overall experience.
Pureed soup recipes are a celebration of simplicity, taste, and nutrition. Whether you opt for the comforting sweetness of sweet potato and butternut squash, the tanginess of tomato, or the creamy delight of coconut milk, these soups are a quick and easy way to enjoy a wholesome meal.
With the help of vegetable or chicken broth, an immersion blender, and a few optional indulgent ingredients like olive oil or heavy cream, you can create a symphony of flavors that will keep you coming back for more.
So, the next time you crave a hot and nutritious bowl of soup, try your hand at a carrot soup, green soup with the other type of cabbage or other produce.
How to Puree Soup
As for the liquid to thin it out that is up to you. Coconut milk will bring a creaminess to the dish and is also dairy free which is helpful to many. Milk works too, either cows milk, almond or cashew milk is extra creamy. Each one will add a different flavor to your meal so choose one that would pair well with the veggies included in the pot.
If you do not have an immersion blender or don’t want to use it right in the pot, a regular blender will work. I would highly suggest that you allow the mixture to cool quite a bit before pouring it in there though. Especially if yours is plastic you don’t want to risk melting the container or pop the top off with the steam.
- Place diced carrots and leek rings in a large saucepan. pour in olive oil.
- Sauté the vegetables until transparent.
- Cut the peeled potato and any sort of cabbage into small bite size pieces. Jamaican Cabbage will lend a ton of flavor and a bit of spicy.
- Place the vegetables in a saucepan, pour in the coconut milk and water.
- Bring the soup to the boil and simmer for 25 minutes on low heat with a lid on.
- Add the chopped thyme. Cook for another 5 minutes.
At the end of cooking add salt and pepper to taste. Blend the soup with an immersion blender until as smooth as you would like.
If you would rather use your pressure cooker to tenderize the veggies you can follow our Instant Pot vegetable cook times to jump steps. For this you want to just add water to steam. Then drain and add the coconut milk in when you blend to thin it out to your liking.
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- Place diced carrots and leek rings in a large saucepan. pour in olive oil. Sauté the vegetables until transparent. Cut the peeled potato and cabbage into small bite size pieces.
- Place the vegetables in a saucepan, pour in the coconut milk and water. Bring the soup to the boil and simmer for 25 minutes on low heat with a lid on.
- Add the chopped thyme. Cook for another 5 minutes. At the end of cooking add salt and pepper to taste. Blend the soup with an immersion blender until as smooth as you would like.