Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Pureed Vegetable Soups 3.9 (18) Close Prep Time: 15 mins Total Time: 45 mins Servings: 6 When we crave foods that are hearty and satisfying, pureed vegetable soups fit the bill on both counts. Pick your vegetable -- almost any will do -- and before you know it, you'll be dipping a spoon in a comforting, creamy bowlful that's surprisingly low in fat and calories. Directions In a large Dutch oven or pot, heat oil over medium. Add onion. Season with salt; cook, stirring occasionally, until softened, 5 to 7 minutes. Add vegetable, broth, and enough water (4 to 5 cups) to cover. Bring to a boil; reduce heat to medium, and simmer until vegetable is tender, about 20 minutes. Working in batches, puree brothand vegetables in a blender untilsmooth, transferring to a clean potas you work. To prevent spattering, fill blender only halfway, and allow heat to escape: Remove cap from hole in lid, and cover lid firmly with a dish towel. Adjust soups consistency with a little water if necessary. Season with salt, pepper, and lemon juice to taste. Cook's Notes Pick Your Vegetable:Parsnip: 2 1/2 pounds, peeled and cut into 1-inch chunks.Carrot: 2 1/2 pounds, peeled and cut into 1-inch chunks.Broccoli: 2 pounds, cut into florets, stalks peeled and cut into 1/2-inch chunks, plus1 baking potato, peeled and cut into 1-inch chunks.Celery Root: 2 pounds, peeled and cut into 1-inch chunks.Beet: 2 pounds, peeled and cut into 1-inch chunks.Mushroom: 20 ounces button mushrooms, trimmed and quartered, plus 1 baking potato, peeled and cut into 1-inch chunks.Butternut Squash: 3 pounds, peeled, seeded, and cut into 1-inch chunks.Cauliflower: 2 1/2 pounds, cored and cut into florets.Celery: 2 pounds celery, cut into 1-inch-thick pieces, plus 1 baking potato, peeled and cut into 1-inch chunks.