Using a handheld blender
puree soup until smooth or carefully pour into a blender and blend until smooth.
Add the almond milk and
puree the soup using an immersion blender or in batches in a blender until smooth.
When the soup is done, use the immersion blender to
puree the soup completely (or you can transfer the mixture to a blender and blend until smooth).
Use an immersion blender to
puree the soup directly in the pot, or transfer the cooked soup to a blender or food processor to blend until smooth.
I don't use a blender to
puree the soup because the broccoli usually breaks down enough on its own and breaks up into little tiny pieces.
We had lunch sometime after crossing the Italian / Swiss border — vegetable -
quinoa puree soup, rice cakes with applesauce and the last jar of chickpeas.
For example, whole fruits vs fruits blended into smoothie or raw carrots vs
carrot puree soup.
Remove pot from heat and
puree soup with an immersion blender or in a blender, or leave it chunky.
If you don't have an immersion blender then use a regular blender and
puree the soup in batches.
When tho soup is done, add cashew cream and use the immersion blender to
puree the soup completely (or you can transfer this mixture into a blender and blend until smooth).
Add
pureed soup back into the pot with the rest of the soup and stir together, adding more vegetable broth if a thinner consistency is desired.
After pureeing the soup with an immersion blender (best kitchen tool ever by the way), add in the coconut milk and nutritional yeast.
Generally I call my immersion blender my stick blender and it has made
making pureed soups ridiculously simple.
I like to use an immersion blender right in the pan, but you can
also puree the soup in batches using a heat - resistant blender or food processor.
Instead of using cream in
creamy pureed soups, try using skim milk and pureed potato to get the richness of cream without the fat.
Usually, we will make a large batch of
pureed soup so we can then freeze it in handy mason jar portions and enjoy a bowl on those cooler fall days.
I mean, there's no reason you could
n't puree the soup if that's the texture you prefer, but I mashed up this soup by hand, and liked the more rustic texture.
I tend to get sick
of pureed soups pretty quickly, but I remain enamored with this basic one, even after multiple batches.
Place the shrimp and
pureed soup base into the slow cooker or a pot on the stove and warm through.
-- a return to
warm pureed soups — I really love pumpkin, sweet potato, and other orange squashes, with fun crunchy or creamy toppings.
BTW, it isn't necessary to peel kabocha squash unless of course you are planning to
puree this soup which might lead to an unpalatable color.
For
more pureed soup use an immersion blender or pour all ingredients into a blender or food processor and blend until smooth.
Many pureed soups call for excessive amounts of cream to create a velvety consistency.
You can make a
pumpkin puree soup with homemade chicken broth and coconut milk and seasoned with ginger, cloves, sage, and salt.
I
LOVE pureed soups... but that said, I've tried baby food, and its actually pretty decent too.
Very
carefully puree the soup in a blender, in small batches, making sure the top of the blender is secure (hot soup can be painful).