Pureed Fresh Vegetable Soup
Yield
1 batchPrep
20 minCook
20 minReady
40 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
vegetables
chopped, any combination |
|
| 3 | tablespoons |
scallions, spring or green onions
|
|
| ½ | teaspoon |
thyme
crumbled |
*
|
| 1 ½ | cups |
water
|
|
| 2 | teaspoons |
butter
or margarine |
|
| 3 | tablespoons |
Parmesan cheese
grated |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
ground |
*
|
| 1 | x |
lemon juice
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
vegetables
chopped, any combination |
|
| 45 | ml |
scallions, spring or green onions
|
|
| 2.5 | ml |
thyme
crumbled |
*
|
| 355 | ml |
water
|
|
| 1E+1 | ml |
butter
or margarine |
|
| 45 | ml |
Parmesan cheese
grated |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
ground |
*
|
| 1 | x |
lemon juice
|
*
|
Directions
Combine vegetables, onion, thyme and water in a saucepan.
Bring to a boil, reduce heat and simmer, covered, until vegetables are very tender, about 8 to 10 minutes.
Remove from heat, stir in butter and cheese.
Blend smooth in a blender or food processor and add salt, pepper and lemon juice to taste.
Soup will be thick.
