vegetable soup bethenny frankel

Pureed Vegetable Soup

Something about pureed food feels nurturing to me. I love this delicious soup, not only because it represents comfort to me but because it always makes me feel clean and energized after I eat it, especially when I use real fresh seasonal vegetables.

This recipe is versatile. You can use any vegetables that are in season and look particularly good, or you can make it to use up leftover vegetables you happen to have sitting around, while they are still fresh. Freeze the leftovers in small individual containers so you always have some pureed vegetable soup whenever you need it.


– 1 medium red onion, chopped
– Nonstick cooking spray
– 6 cups chicken or vegetable stock or broth
– ½ cup chopped celery
– ½ cup chopped carrot
– 2 cups chopped asparagus, broccoli, cauliflower, or a combination
– Salt and pepper, to taste
– Juice of ½ a lemon
– Your favorite fresh herbs, for garnish

(Serves 4)


1. Over high heat sauté the onions in a large pot, using the nonstick cooking spray, until slightly soft. Add the chicken or vegetable stock or broth, all the vegetables, salt, and pepper. Simmer until the vegetables are soft.

2. Turn off the heat. Using a hand (immersion) blender, puree the mixture until smooth. Add the lemon juice. Season with more salt and pepper, to taste. Garnish with your favorite fresh chopped herbs.

This is an excerpt from Naturally Thin by Bethenny Frankel, available on