Creamy Vegetable Purée

(The Simple Base Recipe for Any Cream Soup)

Prep Time: 10 minutes
Cook Time: 20–45 minutes
Total Time: 30–55 minutes
Serving Size: 2 cups
Calories & Macros per Serving: Varies based on vegetables and broth

Ingredients

• 4 cups chopped vegetables (use any type or mix)
• 1 onion, chopped
• 2 garlic cloves
• 1 tablespoon grated ginger (optional)
• 2–3 cups broth (any kind)

(Salt, pepper, olive oil not counted as ingredients)

Instructions

1. Prepare the vegetables.
   Cut everything into pieces about the same size so they cook evenly.

2. Cook the vegetables.
   Choose roasting or boiling (see below for step-by-step).

3. Add the cooked vegetables to a blender.
   Start with 2 cups of broth.

4. Blend on high until completely smooth.
   Take your time — the texture should be creamy with no chunks.

5. Adjust the thickness.
   Add more broth a little at a time if the purée is too thick.

6. Taste and adjust seasoning.
   Add salt, pepper, or spices you like.

How to Roast Vegetables (best flavor)

1. Preheat the oven to 400°F.

2. Place the vegetables on a sheet pan.

3. Add a small amount of olive oil, salt, and pepper.

4. Mix with your hands so everything is coated.

5. Spread into a single layer — this helps them brown.

6. Roast 25–40 minutes, until they are soft and lightly golden.

7. Add them to a blender with broth and blend.

Roasting gives the deepest, sweetest flavor — great for squash, carrots, cauliflower, peppers, and onions.

How to Boil Vegetables (fastest)

1. Add vegetables to a large pot.

2. Add onion and garlic for extra flavor.

3. Cover everything with water or broth.

4. Bring to a boil.

5. Cook 15–20 minutes, until everything is easily pierced with a fork.

6. Drain the water if you used water.

7. Add to a blender and blend with broth.

Boiling is great when you want a quick, simple soup.

Tips

• Start thick, then thin it out — it’s easier than fixing a watery soup.
• If the purée tastes “plain,” add a little more salt or a splash of lemon.
• Add spices you like: curry powder, cumin, paprika, chili flakes, turmeric.
• Add herbs after blending for a fresh flavor (basil, parsley, thyme).
• You can mix any vegetables — use what you already have.
• If your blender struggles, blend in two smaller batches.
• Let the vegetables cool a few minutes before blending if needed.

Protein Boosts (Optional):
• Use bone broth instead of water — this adds protein without changing flavor.
• Add cottage cheese to the blender — it makes the purée creamy and higher in protein without tasting like cottage cheese.

Vegetables You Can Use

Squash: butternut, winter squash, kabocha, honeynut
Roots: carrots, potatoes, sweet potatoes, parsnips, turnips
Greens: broccoli, spinach, zucchini, leeks, celery
Others: cauliflower, red peppers, pumpkin, onions

All of them work — and they all blend into something smooth and comforting.

Spice + Flavor Combinations

Classic + Simple
• Salt
• Pepper
• Garlic powder
• Onion powder

Warm + Comforting
• Smoked paprika
• Paprika
• Turmeric
• Cumin

For Squash or Sweet Potato
• Cinnamon
• Nutmeg
• Curry powder
• Ginger

For Broccoli or Cauliflower
• Garlic
• Onion powder
• Chili flakes
• Lemon zest

For Carrot or Pumpkin
• Curry
• Ginger
• Cumin
• Cinnamon

For Zucchini or Spinach
• Italian seasoning
• Basil
• Oregano
• Parsley

Spicy Options
• Chili flakes
• Cayenne
• Chipotle powder
• Black pepper

Herbs
• Basil
• Thyme
• Rosemary
• Parsley
• Cilantro