Pureed Vegetable Soup

This recipe comes from Everyday Food Magazine Jan/Feb 2008 issue. It serves 4 to 6, prep time 15 minutes, total time 45 minutes.

2 T olive oil
1 onion, coarsely chopped
coarse salt and ground pepper
vegetable of choice
1 can (14.5 ounces) reduced sodium chicken broth
1 to 3 teaspoons fresh lemon juice

1 In large Dutch oven or pot, heat oil over medium. Add onion. Season with salt; cook stiriing occasionally until softened, 5 to 7 minutes.

2 Add vegetable, broth, and enough water (4 to 5 cups) to cover. Bring to a boil; reduce heat to medium, ad simmer until vegetable is tender, about 20 minutes.

3 Working in batches, puree broth and vegetables in a blender until smooth, transferring to a clean pot as you work. To prevent splattering, fill blender only halfway and allow heat to escape. remove cap from hole in the lid and cover firmly with a dish towel. Adjust soup's consistency with a little water if necessary. Season with salt and peppre, annd lemon juice to taste.

These vegetable soups freeze well.

Vegetable quantities:
parsnip 2 1/2 lbs, peeled and cut into 1" chunks

carrot 2 1/2 lbs, peeled and cut into 1" chunks

broccoli 2 lbs, cut into florets, stalks peeled and cut into 1/2" chunks, plus 1 baking potato, peeled and cut into 1" chunks

celery root (celeriac) 2 lbs, peeled and cut into 1" chunks

mushroom 20 oz. button mushrooms, trimmed and quartered, plus 1 baking potato, peeled and cut into 1 inch chunks

butternut squash 3 lbs, peeled, seeded and cut into 1" chunks

cauliflower 2 1/2 lbs. cored and cur into florets

celery 2 lbs, cut into 1" thick pieces, plus 1 baking potato, peeled and cut into 1" chunks