Veggie Puree Soup

Veggie Puree Soup

Veggie Puree Soup

Serves: 6
Prep Time: 25 minutes
Cooking Time: 35 minutes
Difficulty: Easy

Comments: This is a filling soup, packed with anti-oxidants and vitamins. Use vegetable broth for the vegetarian version.


1 tablespoon olive oil
2 cloves garlic, fresh, chopped
3 leeks, chopped
4 carrots, peeled, roughly chopped
3 stalks celery, roughly chopped
1/2 head cauliflower, chopped
4 small potatoes, red, chopped
1 1/2 tablespoons tomato paste
6 cups chicken broth, reduced sodium (or vegetable broth, reduced sodium), for vegetarian version use vegetable broth
1 cup garbanzo beans, chickpeas, drained and rinsed
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper, black, ground
3 tablespoons parsley, fresh, finely chopped
1 tablespoon lemon peel, grated

Preparation: In a large sauce pan over medium heat warm the olive oil and saute the garlic and leeks until softened, about 5 minutes. Add the carrots, celery, cauliflower and potatoes and cook until just softening, about 3 minutes. Add the tomato paste and broth, cover and simmer for about 25 minutes. Add the chick peas and heat through for about 3 minutes. Stir in the lemon juice, salt and pepper and remove the soup from the heat. In a blender or food processor, puree the soup in batches until smooth and return the soup to the pan or use a hand blender directly in the pan to blend the soup until smooth. Reheat the soup for about 2 minutes and stir in 2 tablespoons of the parsley. Serve the soup in bowls and garnish with the remaining parsley and lemon zest.

Nutrition: Per Serving About: 230 calories, 3 g fat, 0 g saturated fat, 0 g trans fat, 9 g protein, 44 g carbohydrates, 8 g dietary fiber, 930 mg sodium; WW Points Plus value 6

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