Brooklyn's Belly: Puree of Vegetable Soup


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Poor Bryan got all four, count ‘em four, wisdom teeth pulled on Monday. I stayed home with him to make sure he was okay, and planned a day full of slurpable meals. Vanilla milkshake for his first foray into food after the surgery. Banana, yogurt and frozen fruit smoothie for lunch. Homemade, healthy, and hearty pureed vegetable soup for dinner. The three H’s!

I followed a recipe in a Williams Sonoma cookbook for soups, and riffed off of it a bit. Here’s the loose version – and know you can add ANY vegetable to this soup. Use what you have at home. Use what’s on it’s way out. Use what you love best, and use as much of it as you want! This is just a guideline, and as in all homemade rustic soups, a base for you to have fun and experiment with.

Chop 3 leeks, small onions, or shallots (which ever you prefer) and sautee in olive oil. Once softened add 3 chopped zucchini, 3 peeled and chopped waxy potatoes, 3 peeled and chopped carrots. Cook until soft and add 6 cups chicken or veggie stock and 1 tablespoon tomato paste. Simmer for 30-35 minutes and add 1 drained and rinsed can of chick peas. Season with salt and pepper to taste. Blend with a hand mixer or in batches in a blender. Before serving add chopped fresh parsley, and the zest and juice from 1 lemon. Also a healthy grating of fresh parmesan can’t hurt.

Like I said, there are infinite ways to play around. Use a can of stewed tomatoes, chopped spinach, or shredded cabbage. Have a can of cannelini beans lying around? Dump that in. Add rice or pasta! Go crazy, and please, report back. I’d LOVE to get some new ideas and see what you guys are up to.

Until next week, B.B.


Brooklyn’s Belly, a column about the adventures of a foodie in Dumbo Brooklyn is written by Nicole Cummo Tereza of Mangia Vita. Nicole, a graphic designer, food lover, and food blogger, is a Dumbo resident.

8 Comment

  • Wow, your soup sounds delicious, even to someone with all teeth intact. I love how you can add any veggies, how it includes beans (for heft), and how you finish it with lemon and parmesan. Yummy!

  • Wow, your soup sounds delicious, even to someone with all teeth intact. I love how you can add any veggies, how it includes beans (for heft), and how you finish it with lemon and parmesan. Yummy!

  • Nicole, I came back to this soup entry and made my version of the vegetable soup, and came out perfect. I had a bunch of vegetables leftover and instead of the zucchini, I added cabbage. Thanks again for the idea!

  • Nicole, I came back to this soup entry and made my version of the vegetable soup, and came out perfect. I had a bunch of vegetables leftover and instead of the zucchini, I added cabbage. Thanks again for the idea!

  • Nicole, I came back to this soup entry and made my version of the vegetable soup, and came out perfect. I had a bunch of vegetables leftover and instead of the zucchini, I added cabbage. Thanks again for the idea!

  • Nicole, I came back to this soup entry and made my version of the vegetable soup, and came out perfect. I had a bunch of vegetables leftover and instead of the zucchini, I added cabbage. Thanks again for the idea!

  • I made this recipe last night, and it is SO dang tasty! The lemon zest and juice are what make it, IMHO. I have three kids under the age of 10, and they ate it with gusto. Thanks for putting this recipe online.

  • I made this recipe last night, and it is SO dang tasty! The lemon zest and juice are what make it, IMHO. I have three kids under the age of 10, and they ate it with gusto. Thanks for putting this recipe online.