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Winter Soup Purée

By Theresa Santandrea-Cull

Winter Soup Purée

Winter Soup Purée

Makes 6 to 8 servings

Tip: To cut down the prep time, purchase precut vegetables.

 

4 cups            reduced-sodium GF chicken broth   1 L

2 cups            chopped onions            500 mL

2 cups            chopped parsnips            500 mL

2 cups            chopped carrots            500 mL

2 cups            chopped broccoli            500 mL

1 cup             chopped turnip            250 mL

5                   bay leaves            5

                     Ground nutmeg

                     Salt and freshly ground black pepper


1.  In a large pot, combine broth, 4 cups (1 L) water, onions, parsnips, carrots, broccoli, turnip, bay leaves and a pinch of nutmeg. Bring to a boil over medium-high heat. Cover, reduce heat to low and simmer, stirring occasionally, for 45 to 60 minutes or until vegetables are tender. Discard bay leaves.

2.  Using an immersion blender, or in batches in a food processor or blender, purée soup until smooth. Season to taste with salt and pepper. Serve sprinkled with nutmeg.

 

 Find more recipes like this in Complete Gluten-Free Diet and Nutrition Guide by Alexandra Anca and Theresa Santandrea-Cull