I love pureed soups. They are so simple to make, healthy and delicious. I even use them as a snack between lunch and dinner. They are pretty low calorie so it’s a perfect snack or appetizer. I don’t add cream, butter or anything fattening like that.
There are a few pureed soups that we keep in the mix over at my house. Cauliflower, carrot and celery soup. All of these soups have onion, garlic, broth, water, the veggie of choice, bay leaves, salt and pepper. You can add a potato to the cauliflower soup if you’d like it to be creamier but I think it’s perfect as is.
2 cans of chicken broth (or veggie)
water, fill one can from empty broth
1 head of cauliflower
1 sweet onion sliced
1 TB minced garlic
2 bay leaves
salt and pepper to taste
Sauté onions on low with olive oil until translucent. You only need enough olive oil to sauté, don’t over do it. Add cauliflower and cook for a few minutes while stirring. Add broth, water and seasonings and simmer until cauliflower is tender, about 20-30 minutes.
Remove the bay leaves and puree with handheld immersion blender until smooth. That is it!
You can substitute the cauliflower for 6-8 carrots, peel and chop carrots.
Or you can substitute 6-8 celery stalks, or a bulb of fennel, the possibilities are endless.
Just had to add this picture of the fennel I picked up from the farmer’s market! It’s so beautiful and some of it will make a great soup.