Pureed Vegetables
A quick and easy lunch that is great on the go! Best stored in a thermos so its right there when you want it.
Yield
6 servingsPrep
20 minCook
20 minReady
40 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
potatoes
cooked and chopped |
|
| 1 | each |
carrots
scrubbed and chopped |
|
| ½ | each |
zucchini
scrubbed, peeled, chopped |
|
| ½ | each |
celery stalks
or onion, scrubbed, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
potatoes
cooked and chopped |
|
| 1 | each |
carrots
scrubbed and chopped |
|
| 0.5 | each |
zucchini
scrubbed, peeled, chopped |
|
| 0.5 | each |
celery stalks
or onion, scrubbed, chopped |
|
Directions
Optional: chicken wing meat, cooked, skinned, all bones removed Place all ingredients in a small saucepan and cover with cold water. Bring to a boil and simmer until all ingredients are tender.
Put in blender or food processor with a little of the liquid to facilitate blending. Remove and serve or freeze in ice-cube tray.
If you're traveling, you can always put this in a wide-holed Thermos and serve whenever you need it.
