Rosie's Pureed Vegetable Soup
Rosie'S Pureed Vegetable Soup is an moderately easy dinner. Made with 5 c. cauliflower florets, chopped asparagus, carrots, broccoli florets or fresh chopped spinach (or combination of any), 3 c. vegetable or chicken stock, 1 tbsp. brown rice miso or cornstarch, 1 tbsp. low-fat cream cheese and 1 tbsp. "spike" seasoning, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Combine the 5 cups vegetables and stock in large pot.
Cook 20 to 25 minutes over a medium heat until the vegetables are tender. Spoon the mixture into a blender or food processor.
Add the miso or cornstarch and cream cheese; purΓ©e until smooth.
(You may want to divide vegetables so as not to overfill the blender or food processor.)
Return the mixture to the pot.
Stir in the remaining ingredients, except the peas, and simmer 5 minutes, stirring occasionally.
Add the peas and simmer another 5 minutes.
π· Perfect Pairings
Complete your meal with these
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