DIY dinner: pureed vegetable soup with carrots and ginger

pureed veggie soup is just so darn fancy! all it takes is one step further from regular chunky vegetable soup to puree is into a smooth and tasty meal. i use my Braun hand blender for tasks such as this which makes pureeing so easy! i highly recommend getting one - amazon has some good options as well. if you don't have a hand blender, use a food processor for the same results, just a few more steps.

you could use any seasonal veggies for this soup. it's also a great clean-out-the-fridge soup as well as a way to disguise veggies for kids!

Mr. Kate's Pureed Vegetable and Ginger Soup - vegan and gluten free

serving size: 4 people

Prep It:

• 1 half onion chopped
• 1 half cabbage sliced
• 4 carrots sliced
• 2 cups of green beans
• 1 cup of broccoli
• 1 tablespoon of fresh ginger
• 1 32oz carton of vegetable broth
• salt and pepper
• 2 cloves of garlic - sliced
• fresh basil for garnish
• extra virgin olive oil
• a sprinkle of dried thyme

DO IT!:

1. in a pan with a little olive oil, saute your onions and cabbage to release the flavor. when they have softened throw in your garlic to lightly cook.
2. in a large pot, bring your veggie broth to a simmer and add all of your vegetables., including your sauteed onions and cabbage and your fresh ginger. let them cook down on med/low heat until they are all nice and soft to a fork stab. should take about 15 to 20 minutes. stir every few minutes.
3. sprinkle with a little dried thyme - about 1/4 teaspoon. stir in.
4. puree with your hand blender in your pot, by submerging the blade end and pulsing it. if you don't have a hand blender, pour the veggie mixture into a food processor and puree that way. keep pureeing until you get the desired consistency - you want it smooth but not so blended that it looses all texture.
5. transfer your puree back into your pot (if you were using a food processor) and simmer some more on low heat.
6. add salt and pepper to taste - remember, the broth is usually salted to taste as you add.
7. serve the soup in bowls and garnish with a little drizzle of extra virgin olive oil and a fresh basil leaf or sprig of thyme.

store leftovers in the fridge for up to 4 days. soup is always better the next day reheated...the flavors really get to sink in!