And if the texture isn't your thing, you can
always blend the mixture for an even creamier texture!
Not exact matches
Just remove the stones and leave the skins on, unless your blender has serious problems handling them in which case you can
always strain the
mixture after
blending if you're not happy!
As
always, I'd suggest tossing any almost - moldy greens into the
mixture right at the very end so they wilt slightly and
blend in with the other flavors.
Puree with an immersion blender, or, transfer the soup to a blender, and working in batches,
blend, gradually increasing the speed, until the
mixture is very smooth and silky (
always take care when
blending hot liquids).
As
always, I'd suggest tossing any almost - moldy greens into the
mixture right at the very end so they wilt slightly and
blend in with the other flavors.
You can
always reduce the liquid with further cooking or thicken it by
blending some of the vegetables and returning that
mixture to the pot.