Veggie Pureé Soup
Source: Aubrey Reuben, Foodwise Intern
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.