Veggie Pureé Soup

Source: Aubrey Reuben, Foodwise Intern

Recipe Type: | Seasons: , , ,

This recipe was developed for Foodwise Teens.

Tools: Strainer, peeler, knife, cutting board, blender, large pot, measuring cup, wooden spoon, ladle 


2 cups seasonal vegetable (e.g., broccoli, cauliflower, zucchini) 
½ cup onion
¼ cup carrot
¼ cup celery
Handful of herbs (e.g., basil, oregano, thyme)
¼ cup olive oil
1 tablespoon salt and spices (e.g., pepper, bay, ginger)
4 cups of water 


Wash and dice the mirepoix: celery, onion, and peeled carrot into small, even pieces. Wash and cut up the seasonal vegetables. 

Cook the mirepoix in the olive oil over medium-low heat. When it is soft but not brown, add the seasonal vegetables and cook for a few minutes. Add the salt and spices and cook for 1 minute more. Cover with the water and cook until everything is very soft and cooked through. 

Blend in a blender, then taste for salt and seasoning. Leave a crack open for steam to escape. Taste for seasoning and add more salt if necessary.

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