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Categories:Viewed: 152 - Published at: a year ago
Ingredients
- 2 tablespoons olive oil
- 1 onion, coarsely chopped
- 1 teaspoon salt, coarse
- 1/2 teaspoon pepper, ground
- 2 -3 lbs vegetables
- 1 (14 1/2 ounce) can reduced-sodium chicken broth
- 1 -3 teaspoon fresh lemon juice
Method
- In a pot or large Dutch oven, heat oil over medium heat.
- Add onion and season with salt.
- Cook, stirring occasionally, until softened: 5-7 minute.
- Add vegetable, broth, and enough water to cover (4-5 cups).
- Bring to boil; reduce heat to med., simmer until vegetable is tender:about 20 minute.
- Working in batches, puree broth and vegetables in blender until smooth, transferring to a clean pot as you work.
- To prevent spattering, fill blender only halfway and allow heat to escape.
- Remove cap from hole in lid and cover lid firmly with a dish towel.
- Adjust soup's consistency with a little water if necessary.
- Season with salt and pepper; and add lemon juice to taste.
