purebodykauai
- Jul 18, 2021
- 5 min read

Puree's Post Colonic Part II

VEGGIE PUREE #1

Ingredients

2 tablespoons Olive Oil
1 medium Yellow Onion diced
½ pound Carrots peeled and diced (about 3 medium carrots)
1 Celery Rib Diced
4-5 Garlic Cloves peeled and roughly chopped
1 pound Pumpkin peeled and cut into 1-2 inch pieces
½ pound Zucchini quartered and cut into 1 inch pieces (about 1 medium zucchini)
½ pound Potato peeled and cut into 1-2 inch pieces
½ pound Sweet Potato peeled and cut into 1-2 inch pieces
6 cups Vegetable Broth
1 tablespoon Vegetable Base
½ teaspoon Turmeric
1 teaspoon Salt or to taste (we use kosher salt)

Instructions

Gently heat the olive oil in a large pot over medium heat.
When the oil is hot, but nowhere near smoking, add the onions, carrots and celery.
Cook the vegetables gently for 5 minutes, stirring frequently.
Add the garlic to the pot and cook for 1 minute while stirring.
Add the pumpkin, zucchini, potatoes and sweet potatoes to the pot. Cook for 1 minute, while giving everything a good stir.
Add the vegetable broth to the pot.
When the broth is hot and steaming, add the vegetable base and the turmeric powder. Stir well until the vegetable base is dissolved and the turmeric is incorporated.
Raise the heat to high and bring the broth to a boil. When the broth is at a full bowl, lower the heat to medium-low and cover the pot.
Simmer the soup for approximately 30 minutes, stirring occasionally.
The vegetables should be very tender. They should fall apart when pressed with a spoon or pierced with a fork.
Taste the broth and add salt, if need. As a reference, we added 1 teaspoon to our creamy vegetable soup.

Puree the soup

Take the pot off the heat. Process the vegetable soup with an immersion blender in the pot until smooth. If you don’t have an immersion blender, use a blender (see notes).

Notes If you don’t have an immersion blender, use a blender to process the soup. Do not fill it to the top with hot liquid, process in small batches. Remove the center piece (feeder cap) of the blender lid. Replace the lid (without the feeder cap) and cover with a clean, folded kitchen towel. Hold the towel down while blending. Start at a very low speed and increase gradually if necessary.

Nutrition

This soup starts by sauteing onions, carrots and celery in a little bit of olive oil. This combination is called a mirepoix and it’s a classic way to start a soup. Gently heat the olive oil in a large pot over medium heat.

When the oil is hot, but nowhere near smoking, add the onions, carrots and celery. Cook the vegetables gently for 5 minutes, stirring frequently.
Next, add the garlic to the pot and cook for 1 minute while stirring. The garlic will become fragrant right away. At this point you will know you’re on your way to something great!
Add the pumpkin, zucchini, potatoes and sweet potatoes to the pot. Cook for 1 minute, while giving everything a good stir.
Add the vegetable broth to the pot. When the broth is hot and steaming, add the vegetable base and the turmeric powder. Stir well until the vegetable base is dissolved and the turmeric is incorporated.
Raise the heat to high and bring the broth to a boil. When the broth is at a full bowl, lower the heat to medium-low and cover the pot.
Simmer the soup for approximately 30 minutes, stirring occasionally. At this point, the vegetables should be very tender. They should fall apart when pressed with a spoon or pierced with a fork.
Taste the broth and add salt, if need. As a reference, we added 1 teaspoon to our creamy vegetable soup.

FINISH THE VEGETABLE SOUP

Take the pot off the heat. Process the vegetable soup with an immersion blender (also called a hand blender or stick blender) in the pot until smooth.

If you don’t have an immersion blender, use a blender to process the soup. Do not fill it to the top with hot liquid, process in small batches. Remove the center piece (feeder cap) of the blender lid. Replace the lid (without the feeder cap) and cover with a clean, folded kitchen towel. Hold the towel down while blending. Start at a very low speed and increase gradually if necessary.

VEGGIE PUREE #2

INGREDIENTS:

3 Quarters of a bag of carrots
5 Medium / large potatoes
3 Large leeks
1 Large broccoli floret
10 large garlic gloves – pealed
2 Large shallots
3 Tbls Thyme leaves
3 Tbls Rosemary
2 Containers of vegetable broth (low sodium) or water
Olive oil or refined Coconut oil for roasting
Turmeric
Salt
Pepper

DIRECTIONS:

Set oven to heat, 475F
Baking Dish 1:
- Dice into small chunks two potatoes, season with oil, salt & rosemary. Roast for 20-25 minutes. This will be used for the garnish.
- Set aside dish 1 once cooked & keep warm till soup is ready to garnish with small roast potatoes.

Baking Dish 2:
- Chop & combine remaining vegetables (excluding shallots) into a roasting pan. Season with oil, turmeric, salt & pepper toss to cover all. Bake for 40 minutes, turning at 20 minutes.

* Note, this may take quicker or longer pending your oven.

While veggies bake, combine chopped shallots, thyme, rosemary, salt, pepper & turmeric, mix together. A few minutes prior to vegetables being baked, combine above shallot mix in your soup pot, and sauté the shallot mix in oil for a few minutes till golden.
Add roast vegetables into the soup pot with shallot mix, add vegetable broth or water to immerse vegetables by an inch. Bring to a boil then simmer for 30 minutes, stirring occasionally and adding more water & seasoning to taste if needed. Blend soup with a hand held blender I use this one if not, you will need to do this in a blender prior, just be careful with hot vegetables.Garnish finished bowl with diced roast potatoes, thyme, salt & pepper.
Delicious rustic english country chic in a bowl…
Will keep in airtight container in the fridge for 2-3 days. Tip, when re-heating, add extra water or vegetable broth till desired consistancy is reached.

ROASTED CAULIFLOWER PUREE

Ingredients For the roasted veggies

1 tbsp avocado oil
2 russet potatoes peeled and quartered
1 cup baby carrots
1 large cauliflower broken into pieces
1 tsp sea salt
1/2 tsp pepper

For the soup

1 tbsp avocado oil
1 onion diced
2 celery stalks diced
1 tbsp crushed garlic
1 batch roasted veggies listed above
8 cups vegetable stock
1/2 cup nutritional yeast
salt and pepper to taste
2 tsps fresh thyme
1 tbsp dijon mustard

Instructions For the roasted veggies

Preheat oven to 425.
Line the veggies on a sheet pan, drizzle with avocado oil, sprinkle with salt and pepper and roast for 30 minutes (stirring at the 15-minute mark). Let cool

Putting it together

In a large stockpot heat a tablespoon of avocado oil over medium-high heat and add the onion and celery. Saute for about 3-4 minutes or until onion is translucent.
Add the garlic, and the cooled roasted veggies. Give it a stir until garlic is fragrant, about a minute.
Add the vegetable stock and bring to a boil.
Reduce heat, cover with a lid and simmer for 20-25 minutes.
Blend the soup with an immersion blender, or ladle into a high powered blender in batches.
Once the soup is blended, add the nutritional yeast, thyme. and dijon. Taste and adjust seasoning.

Zucchini Basil Puree

INGREDIENTS
2 medium zucchini chopped
1 onion peeled & chopped
2 cloves garlic peeled & chopped
3 tablespoons coconut oil or oil of your choice
3 cups vegetable stock you could use chicken stock
⅓ cup basil leaves
½ teaspoon salt
½ teaspoon black pepper
INSTRUCTIONS
Heat the oil in a large saucepan.
Add the onion and garlic and cook on a medium heat for 3-5 minutes until soft.
Add the zucchini and cook for a further 5 minutes, stirring occasionally.
Add the stock, bring to the boil and simmer for 15 minutes.
Add the basil and blend with a hand blender or in a food processor.
Season to taste
Eat, slurp and enjoy!