There is so much to love about a great big batch of homemade soup. Over here puréed veggie soups are a big hit. They are simple to prepare and you really can’t mess them up. Sometimes I roast the vegetables first other times I boil them until softened in a pot of broth. If you are not a huge fan of broccoli or cauliflower, I bet this soup will convert you to love them. A delicious creamy purée is formed when you combine the two together and add a whole avocado.
The nice thing about making a large pot of soup is that you can enjoy it for many meals. You can adjust the portion size to how hungry you are and you can toss in some shredded chicken, cheese, bacon crumbles, or chunks of tofu, etc. to make a more substantial meal.
Sometimes I top my bowl of veggie soup with a huge hunk of fish as I do in my recipe for Cauliflower Mushroom Leek Soup with Butter Fish.
You can top your bowl of soup with sliced Parmigiano-Reggiano, crumbled blue cheese, feta, goat cheese. How about a dollop of sour cream, thick greek yogurt or even a splash of heavy cream? The choices are yours and you really can’t go wrong.
Aren’t these purple wild flowers sweet? I picked them on my favorite hilly walk in Laguna Beach.
I love avocados, but up until this point I had only used them in guacamole, salsas and salads. Putting them in this soup gives a nice creamy texture and makes this soup a bit more filling. Avocados are bursting with nutrients and healthy fats.
What are your favorite vegetables to make soup with? Do you prefer puréed soups or more chunky types?
Puréed Soup Recipe Links