Rosie'S Pureed Vegetable Soup
A creamy, flavorful pureed vegetable soup featuring cauliflower, carrots, broccoli, and spinach, enhanced with miso, cream cheese, and seasoning—perfect for a comforting, healthful meal.
Ingredients
- 5 cups cauliflower florets ⓘ
- 5 cups chopped asparagus ⓘ
- 5 cups chopped carrots ⓘ
- 5 cups chopped broccoli florets ⓘ
- 5 cups chopped spinach ⓘ
- 3 cups vegetable or chicken stock ⓘ
- 1 tablespoon brown rice miso or cornstarch ⓘ
- 1 tablespoon low-fat cream cheese ⓘ
- 1 tablespoon Spike seasoning ⓘ
- 1/4 cup diced carrot ⓘ
Instructions
- Combine the vegetables and stock in a large pot.
- Cook for 20 to 25 minutes over medium heat until the vegetables are tender.
- Spoon the mixture into a blender or food processor and add the miso or cornstarch and cream cheese; puree until smooth.
- Return the pureed mixture to the pot.
- Stir in the remaining ingredients, except the peas, and simmer for 5 minutes, stirring occasionally.
- Add the peas and simmer for another 5 minutes.
Tips & Substitutions
For a creamier texture, you can add a bit more low-fat cream cheese or use a splash of coconut milk. If you don't have brown rice miso, cornstarch works well as a thickening agent. For added flavor, consider seasoning with herbs like thyme or basil. This soup can easily be customized with seasonal vegetables for variety, making it a versatile addition to your collection of vegetarian recipes.
Serving Suggestions
This pureed vegetable soup is delightful on its own but can be served with crusty bread or a side salad for a complete meal. For extra protein, consider adding cooked lentils or beans. It also pairs beautifully with a Banana Berry Shake for a refreshing dessert. Garnish with a sprinkle of fresh herbs or a drizzle of olive oil for added flavor.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat, stirring occasionally. If the soup thickens too much in the fridge, add a splash of stock or water to achieve the desired consistency. You can also freeze it for up to 3 months for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Rosie'S Pureed Vegetable Soup contains roughly 1455 calories, with 61g protein, 321g carbohydrates, and 11g fat. It is an excellent source of dietary fiber (426% of the Daily Value), vitamin C (422% of the Daily Value), and vitamin A (255% of the Daily Value). Note that it is relatively high in sodium, at 1963mg per serving (85% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables instead of fresh ones?
Yes, you can use frozen vegetables for this recipe. They are convenient and often just as nutritious as fresh vegetables. Just be sure to thaw and drain them before adding to the pot to avoid excess water. The cooking time may be slightly reduced, so keep an eye on the vegetables while they cook.
Is there a way to make this soup spicy?
Absolutely! You can add a pinch of red pepper flakes or a dash of hot sauce to the soup while it's simmering to give it a kick. Alternatively, mixing in some diced jalapeños or using spicy vegetable stock can also enhance the heat level according to your preference.
What can I serve this soup with?
This soup pairs well with a variety of sides. Consider serving it with a simple green salad, grilled cheese sandwiches, or crusty artisan bread. For a heartier option, you can add protein like grilled chicken or chickpeas, making it a more filling meal that complements the flavors of the soup.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).