Recipe
Puree of Vegetable Soup
Time: 1 hour
Yield: 6-8 servings
| 2 tablespoons olive oil 3 leeks, with light green part, finely chopped 4 carrots, peeled and sliced 4 zucchini, sliced 3 Yukon Gold potatoes, about 1 pound, peeled and sliced |
1½ tablespoons tomato paste 6 cups vegetable broth 1 can garbanzo beans, rinsed and drained 1 tablespoon fresh lemon juice 3 tablespoons Italian flat leaf parsley, finely chopped |
Heat the oil in a large saucepan over medium heat. Add the leeks and cook until softened, about 5 minutes. Add carrots, zucchini and potatoes. Cook until softened, about 3 minutes.
Add the tomato paste and vegetable broth. Simmer until vegetables are soft, about 30 minutes. Add chickpeas and cook for another few minutes. Add lemon juice and salt/pepper to taste. Remove from heat.
Puree the soup in batches in a food processor or blender. If you have an immersion blender, that works best. Take care not to overfill the processor or blender.
Return the pureed soup to the pot and heat gently for a few minutes. Add parsley and serve.
Adapted from Well Vegan