How to make vegetable puree, a comfort food that evokes memories of family dinners and quiet evenings.
Often considered a simple dish, vegetable puree can transform into a true culinary experience with few fresh ingredients and a good dose of love.
This soup, besides being a delight for the palate, is a rich source of nutrients, perfect for warming cold winter evenings or as a light dish during hot summer days.
And the beauty lies in its versatility: each season brings with it a new variety of vegetables to experiment with. Now, let’s dive into this recipe that promises simplicity and goodness in every spoonful.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 potatoes (medium)
- 2 carrots
- 1 zucchini
- 1 onion (or 1 leek or 2 spring onions)
- 1 stalk celery
- 5.3 oz spinach (or kale or Swiss chard)
- 2 tomatoes
- 4.2 oz peas (fresh or frozen)
- 2 pinches salt
- to taste black pepper (optional)
- 3 tbsps extra virgin olive oil
- 4.2 cups vegetable broth (or water)
How to Make Vegetable Puree
Preparation of vegetables: Wash all the vegetables thoroughly. Peel the potatoes, carrots, and onion or leek.
Cut all the vegetables into coarse pieces; they don’t need to be too small as they will be blended later.
Initial cooking: In a large pot, pour a drizzle of extra virgin olive oil and sauté the leek (or onion) and celery for a few minutes until they are slightly golden.
Adding the vegetables: Add the potatoes, carrots, zucchini, tomatoes, spinach, and peas, whether fresh or frozen, to the pot.
Mix everything for a few minutes to combine the flavors.Adding the broth: Pour the vegetable broth or water to completely cover the vegetables.
Bring to a boil, then lower the heat and let it simmer for about 35-45 minutes, until the vegetables are fully cooked and soft.
Blending: Using an immersion blender or a food mill, blend everything until you obtain a smooth and creamy consistency.
If you prefer a thicker puree, you can adjust the amount of broth according to your taste.Add salt and pepper to taste.
If you want an extra touch of flavor, you can add a pinch of nutmeg.Serve the vegetable puree hot, with a drizzle of raw extra virgin olive oil on top and,
if you like, a sprinkle of grated Parmesan cheese.Accompany with croutons for a crunchy touch.
The result is a velvety soup, rich in flavors and health benefits.
Perfect for any occasion, from family lunch to a light dinner after a long day.
Preparing vegetable puree is an act of love towards yourself and those around you, a ritual that brings warmth and nourishment.
How to store vegetable puree
You can store it in the fridge for 3 days.
FAQ (Questions and Answers)
How to enrich vegetable puree
You can further enrich the vegetable puree by adding fresh or dried legumes that have been soaked and cooked for half the necessary time.
What is the difference between vegetable puree and cream soup?
The main difference is that cream soups include a thickener like cream, milk, or butter, making them denser, while vegetable puree is made with vegetables and sometimes legumes, cooked and blended, then seasoned with raw extra virgin olive oil.
Is cauliflower good for vegetable puree?
Absolutely, you can add cauliflower, broccoli, or even sliced savoy cabbage leaves.
