Easy and Savory Veggie Potage (Puree)
I know what you’re thinking….another soup?!
But what can I say? They’re easy, hearty, and healthy. In addition, they’re so easy to make around food allergies. Especially since my roomies were getting sick, it was time to make some soup.
This soup definitely has some similarities to the other ones I’ve made, but with much more emphasis on letting the vegetables’ flavors speak for themselves, instead of the spices. When it was done, the soup had a really great consistency and you could really taste the carrots, celery, mushroom, and potatoes in each bite. Delish.
- 6-7 potatoes (medium sized)
- 4-5 celery stalks
- 6-8 carrots
- 6-8 mushrooms
- 1 large onion
- 1-2 cloves garlic
- 1 tbsp dried parsley
- 1 tsp basil
- 3-5 bay leaves
- 2-3 tbsp earth balance (or butter or margarine)
- 2 tbsp tomato paste
- 2 bouillon cubes
- South African Smoke (spice from Trader Joe’s)
Serves: 3-5, Prep Time: approx 45 minutes
In the bottom of a large pot, sauté the garlic and (chopped) onion with some olive oil for about 5 minutes. Chop the mushrooms, celery, and carrots (they don’t have to be finely chopped by any means). Peel and quarter the potatoes. Add the mushrooms and sauté for another few minutes. Then, add all of the veggies and pretty much fill the pot with water. Add the dried parsley, basil, and bay leaves. Add one of the bouillon cubes. Bring the broth to a boil.
Once the broth has boiled, bring it to a simmer. Add the tomato paste and earth balance. Add a bit of salt and pepper. Add a good amount of the South African Smoke (if you don’t have any, you can obviously leave it out, but it gave the soup an amazing smoky/roasted flavor that worked really well with the vegetables). Let it simmer for probably about 15-20 minutes. Then, taste the soup! You’ll probably want to add another bouillon cube. If the veggies are nice and soft (check the potatoes), your soup is pretty much done.
Take it off heat and let it cool (at least for a bit). Fish out the bay leaves to the best of your ability. Then, put it in the blender for just a few seconds. I also mashed it with a hand masher before blending it so that it would be easier on the blender (especially considering my blender is a Magic Bullet). I only blend it for a few seconds since a few chunks are nice.
This soup was delicious and savory, but still definitely pretty light. I highly recommend throwing some rice in to make it a bit heartier, and if I make it again I’d probably trying putting some lentils or kidney beans in it. Top it with some cilantro, homemade croutons (refer to one of my other soup posts), or even some potato chips, as I did.