European Veggie Soup Puree
European Style Veggie Soup seemed like a tasty edition to my “soft diet”. My body was trying to heal from a bout of diverticulitis yet it was also begging for some vegetables and nutrients. A soft diet is challenging at best when it comes to incorporating nutrients. Seriously one can only eat so many bowls of mashed potatoes, cottage cheese, yogurt, and pudding before the body cries out for something a bit more substantial.
Luckily my man, Dan loves soup. While visiting Switzerland a few years back we discovered a pureed vegetable soup that was not only satisfying but nutritious and delicious. As soon as we returned from that trip I began to play with recreating the recipe in my kitchen. After a couple of tries I nailed it and it is now a staple in The Orange Bee kitchen.
Of course, not being able to soak in this view while tucking into a piping hot bowl of this soup generates a sense of misfortune. I mean, why can’t I bask in this scene every time I eat a bowl this European style soup? Isn’t it gorgeous? Those are the mountains that circle a tiny town named Goldern. Not much there, a couple of hotels, a lumberyard and an international school. The village of Goldern, surrounded by the breathtaking peaks of the Berner Oberland, is tucked away in the municipality of Hasliberg, Switzerland. We first were served this soup at a small hotel, The Gletscherblick, in Goldern. Much to our delight, at our next stop in the tiny, mountaintop town known as Murren we found it served as well.
Oftentimes I top it with a swirl of plain yogurt or sour cream or sprinkle a bit of fresh parsley on the top. On the day I made this and photographed it, dairy had not yet been added back into my diet, so it’s topped with a bit of lemon zest! I made this soup more than once while trying to get through the days of “soft” foods. After indulging in a bowl I felt a bit more healthy and undeniably more satisfied. And, you must know it’s my favorite color, orange, which is cheerful in and of itself. I like cheerful!
European Style Veggie Soup Puree
Ingredients
- 2 tablespoons olive oil
- 3 leeks, including light green parts, finely chopped
- 4 carrots, peeled and sliced
- 4 zucchini, sliced
- 3 waxy potatoes, I like yukon gold, peeled and thinly sliced
- 1 1/2 tablespoons tomato paste
- 4 cups chicken stock or vegetable broth
- 1 tablespoon fresh lemon juice
- Lemon zest
- Salt and Pepper
Instructions
- In a large saucepan over medium heat, warm the oil.
- Add the leeks and sauté until softened, around 5 minutes.
- Add the carrots, zucchini, and potatoes and sauté until they begin to soften.
- Add tomato paste and and stock, partially cover and simmer until the vegetables are tender, 25-30 minutes.
- Stir in the lemon juice and salt and pepper to taste.
- Remove the soup from the heat.
- Puree using either a handheld blender or in batches in a blender or food processor.
- Return the soup to medium heat and gently reheat.
- Ladle the soup into bowls and garnish with lemon zest.
