Appetizers / Soups / Salads

Vegetable Puree Soup is for Dinner.

Vegetable Puree Soup takes 10 minutes to prepare.

Vegetable Puree Soup takes 30 minutes to cook.

Vegetable Puree Soup makes 8 servings.

The ingredients for Vegetable Puree Soup are:

8 cups broth (I mixed chicken and vegetable)
28 oz can diced tomatoes (I used basil, oregano)
1 large zucchini chopped (all vegetables are chopped in to large pieces, not small)
1 medium white onion chopped
1 parsnip chopped
1/2 cup carrot chopped
1/2 cup celery chopped
1 small yellow summer squashes chopped
3 cloves garlic
2 bouillon cubes

Here is how you make Vegetable Puree Soup:

Add all ingredients in to a pot along with 2 bouillon cubes and simmer for 30 minutes. Blend in a vitamix and serve. Makes a shit ton of soup, low calorie (76 calories per serving if you divide the soup in to 8 portions). I wrap chicken breast in tin foil and bake, then shred and add to soup. Serving Size:76 calories per serving if you divide the soup in to 8 portions

The nutritional information for Vegetable Puree Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 76.4

• Total Fat: 0.1 g
• Cholesterol: 0.0 mg
• Sodium: 748.0 mg
• Total Carbs: 17.0 g
• Dietary Fiber: 4.0 g
• Protein: 2.6 g

The dietary needs meet for Vegetable Puree Soup is Low Fat