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pureed vegetable soup
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Pureed Vegetable Soup

Easy savory vegetable soup in just 30 minutes.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer, Main Course, Side Dish
Cuisine: American
Keyword: 30 minute recipe, allergy-friendly, dairy-free, egg-free, gluten-free, nut-free, paleo soup, pureed vegetable soup, soup, soy-free, vegan
Servings: 4 Servings
Calories: 117kcal
Author: Mary Krick

Ingredients

  • 2 quarts vegetable or chicken broth. one of each is nice
  • 3 cups cut up celery
  • 3 cups peeled carrots cut in medium size pieces
  • 3 cups cut up green beans ~ canned works too, drained
  • 3 cups cut up zucchini I never peel zucchini.
  • 1 1/2 tsp salt or to taste
  • 1/4 tsp black pepper or to taste

Instructions

  • In a large kettle add all ingredients together.
  • Bring to a boil and reduce heat. Simmer for 20-30 minutes.
  • Puree soup with a hand blender until smooth.

Notes

** 3 WW points plus per serving
I use this type of hand blender for this recipe.

Nutrition

Serving: 1Serving | Calories: 117kcal | Carbohydrates: 22g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Sodium: 1871mg | Potassium: 1299mg | Fiber: 7g | Sugar: 11g | Vitamin A: 17143IU | Vitamin C: 68mg | Calcium: 136mg | Iron: 3mg