Ingredients1 medium onion
6-8 cloves of garlic
2-3 stalks of celery
2 small potatoes or 1 large potato
1 inch cube of fresh ginger (optional)
1/2 cup cabbage
3/4 tbs vegetable/olive oil
1/2 tsp celery salt
3 green onions
6 cups vegetable stock
How to make Vegetable Puree
This puree is so lovely and warming, no one will believe it is so easy to make. I love purees because you don't have to worry about chopping as uniformly or cooking each vegetable perfectly. Instead, you can just throw everything in a pot and let it boil away!
In a large dutch oven, heat oil over medium heat. Add diced potatoes, carrots, celery, garlic, onions, shallot, ginger, salt and pepper. Sweat for about 6-8 minutes until vegetables begin to color a bit. Be sure not to burn the garlic.
Slowly pour in the stock, scraping the bottom of the pan with a spoon to pull up the yummy bits.
Bring to a boil and add in the cabbage, 3/4 of the green onions, and celery salt. Reduce to a simmer and cook until all of the vegetables are very soft.
Puree with an immersion blender or a food processor in batches until smooth. Taste and season with more salt and pepper accordingly.
Top bowls with remaining green onions and fresh cracked pepper. Enjoy!
This is also a great soup for leftovers because nothing gets soggy or discolored. I usually make it in such large batched because of that!