Puréed Soup Ideas to Prevent Food Waste


Since I cook for just me, I often find that my fruits and vegetables start to go bad before I can eat them. That often means I have to preserve them somehow. For veggies, my favorite things to make are puréed soups. I hate eating mushy veggies so this is one way I’ve found to make sure I eat them and not let them go to waste. 



Today, I made carrot ginger and rosemary tomato. 😋 

Puréed rosemary tomato soup


Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 teaspoons chopped fresh rosemary
  • 4 cups diced tomatoes (fresh or canned)
  • 2 cups vegetable broth
  • Salt and pepper to taste
  • 1/2 cup heavy cream (optional)


Instructions:

  1. Heat olive oil in a large saucepan over medium heat.
  2. Add chopped onion and cook until softened, about 5 minutes.
  3. Add minced garlic and chopped fresh rosemary and cook for 1-2 minutes, stirring constantly.
  4. Add diced tomatoes and vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes.
  5. Use an immersion blender or transfer soup to a blender and blend until smooth.
  6. Season with salt and pepper to taste.
  7. If desired, stir in 1/2 cup of heavy cream for a creamier soup.
  8. Serve hot with a garnish of fresh rosemary or croutons.

Puréed ginger carrot soup



Ingredients:

  • 1 pound of carrots, peeled and chopped
  • 1 tablespoon of fresh ginger, peeled and grated
  • 1 tablespoon of olive oil
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 4 cups of vegetable broth
  • Salt and pepper to taste
  • Optional toppings: chopped fresh herbs, croutons, sour cream


Instructions:

  1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 5 minutes or until the onion is translucent.
  2. Add the chopped carrots and grated ginger to the pot and sauté for an additional 5 minutes.
  3. Pour in the vegetable broth and bring to a boil. Reduce the heat and let simmer for 20 minutes or until the carrots are tender.
  4. Use an immersion blender or transfer the mixture to a blender and blend until smooth.
  5. Season with salt and pepper to taste.
  6. Serve hot with your choice of toppings, such as chopped fresh herbs, croutons, or a dollop of sour cream. Enjoy!

The great thing about soups is that you can freeze them if you make large batches. That way you’ll have a fast, healthy, and delicious meal whenever you need one and you’ll be preventing food waste.

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