Puréed Fall Soup (Vegan and GF)
This is a super way to get a lot of veggies in one serving. I actually eat a cup for breakfast, it’s a fantastic way to start the day.
15 minutes
30 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 99 |
| Fat: | 8 g |
| Carbohydrates: | 5 g |
| Protein: | 2 g |
| Cholesterol: | 0 g |
| Sodium: | 652 mg |
| Fiber: | 2 g |
| Sugars: | 3 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
Serves: 6
Ingredients
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
- .5 whole.5 whole.5 whole Onion, Any color, small diced
- 2 whole2 whole2 whole Carrots, Small dice
- 2 pieces2 pieces2 pieces Celery, Small dice
- 1 whole1 whole1 whole Bell Pepper, Any color, small diced
- 2 cloves2 cloves2 cloves Garlic, Minced
- 3 cups3 cups3 cups Butternut Squash, Small cubes
- 2 cups2 cups2 cups Cauliflower Rice (click for recipe), Fresh or frozen
- 1 tsp1 tsp1 tsp Sea Salt
- 1 tsp1 tsp1 tsp Italian Seasoning
- 2 cups2 cups2 cups Vegetable Broth
- .5 cup.5 cup.5 cup Coconut Milk
Get Ingredients with
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a Dutch oven add oil and all vegetables. Stir and cook on medium for 10 minutes.
- Add remaining ingredients and stir. Cook for 20 minutes or until all vegetables are soft.
- You may want to turn down to medium-low if it is too bubbly.
- Using an immersion blender carefully blend until smooth.
- You can add 1/2 cup more broth if you like it thinner. If so, cook for 2-3 minutes longer.
- Taste to see if you need more salt, add pepper if you like.
Add a Note
My Notes:
Recommended for You
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.