Low Fat, Low Cal Pureed Vegetable Soups

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 onion, coarsely chopped
• 1 teaspoon salt, coarse
• 1/2 teaspoon pepper, ground
• 2 -3 lbs vegetables
• 1 (14 1/2 ounce) can reduced-sodium chicken broth
• 1 -3 teaspoon fresh lemon juice

Recipe

• 1 in a pot or large dutch oven, heat oil over medium heat.
• 2 add onion and season with salt.
• 3 cook, stirring occasionally, until softened: 5-7 minute.
• 4 add vegetable, broth, and enough water to cover (4-5 cups).
• 5 bring to boil; reduce heat to med., simmer until vegetable is tender:about 20 minute.
• 6 working in batches, puree broth and vegetables in blender until smooth, transferring to a clean pot as you work.
• 7 to prevent spattering, fill blender only halfway and allow heat to escape.
• 8 remove cap from hole in lid and cover lid firmly with a dish towel.
• 9 adjust soup's consistency with a little water if necessary.
• 10 season with salt and pepper; and add lemon juice to taste.