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Veggie Medley Purée

This earthy puree is surprisingly versatile. Serve it as a complement to most any entree or on its own with a splash of cream.
Serving 6 People, Prep Time: 7 Minutes, Cook Time: 15 Minutes


  • 2-3 tbsp olive oil
  • 1/2 onion chopped
  • 2-3 cups carrots chopped
  • 3-4 celery stalks chopped
  • 1 fennel bulb chopped
  • 1 1/2 cups asparagus chopped
  • 5 small yellow potatoes
  • 4-8 garlic cloves
  • 3 1/2 cups chicken broth
  • salt to taste
  • 1 tbsp fresh parsley


  • In a medium pot, sauté the chopped onion on medium heat until slightly softened
  • Add int he carrots, celery, fennel, asparagus, potatoes, and any other vegetables being used
  • Cook until just softened/slightly al denté
  • Pour chicken broth into mixture, and turn the heat up to high
  • As the soup comes to a boil, turn to low and blend until smooth and creamy with no lumps
  • Serve as a purée for a side dish, or as a bowl of soup topped with heavy cream or half and half. Sprinkle with parsley and enjoy!


Tried this recipe?Let us know how it was!

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