Low Fat, Low Cal Pureed Vegetable Soups - cooking recipe

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

Preparation

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.