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Cooking + Entertaining

Vegetable puree: the recipe for light and healthy comfort food

Vegetable puree: the recipe for light and healthy comfort food


Extra virgin olive oil

He vegetable soup it’s a comfort food authentic and wholesome. A hug to cool off on cold winter days, to be enjoyed by all lunch oh cena family, garnish with a generous drizzle of cold-pressed extra virgin olive oil and top with toasted croutons.

A clever recipe to make even the little ones eat vegetables, or to make the most of the vegetables used for the vegetable broth, here prepared with diced potatoes, frozen peas, to buy, in season, possibly fresh and in pods, and a riot of vegetables (carrots, celery, onions, courgettes, black cabbage…). Once flavored for a few moments in a saucepan with a drizzle of oil, just cover them with cold water, let them simmer for about 45 minutes and mixed then all in an immersion blender.

The result will be a first creamy and with an unctuous and velvety texture, to flavor with a mill of pepper and a little chopped parsley and sprinkle, according to personal taste, with plenty of grated parmesan.

If you wish, for an even richer and more complete dish, you can add a portion of rice, barley or spelled, a dry paste, such as tubetti or ditalini, or 200 g of pre-cooked borlotti beans or chickpeas. If, on the other hand, you like chopped vegetables, you can skip pureeing them and serve up a filling and nutritious minestrone.

Find out how to prepare vegetable puree by following the step-by-step procedure and tips. If you liked this recipe, give pumpkin soup a try.

How to make vegetable puree

Cut the carrots and peel them 1.

Cut them into slices 2.

Clean the celery and remove the white threads with a potato peeler 3.

Cut the ribs into pieces 4.

Peel the potatoes and cut them into cubes 5.

Chop the onion 6.

Remove the ends of the zucchini and cut them into thick slices seven.

Wash the black cabbage and remove the internal white ribs 8.

Heat a little oil in a pan and add the onion 9.

Add carrots ten.

Follow with celery 11.

Sauté the herbs briefly, stirring occasionally with a wooden spoon. 12.

Mix the zucchini 13.

Add the frozen peas 14.

Add chopped cabbage leaves 15 and potato cubes.

Cover with cold water (it will take about 600 ml), salt 16 and cook for about 45 minutes from boiling.

Once the cooking time has elapsed, remove from the heat. 17.

Mix everything with an immersion blender 18.

Divide the vegetable purée into individual plates, sprinkle with chopped parsley and freshly ground pepper, and drizzle with raw oil 19. Bring to the table and serve piping hot.


The vegetable puree can be stored in the refrigerator, in an airtight container, for 1-2 days maximum. Alternatively, you can freeze it for about 2 months.

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