Just finished my lunch today: broccoli and cheese soup with the asparagus puree mixed in.... i felt like i was in a gourmet chef's kitchen! Yum, yum, yum, it was sooo good!!! Thanks LizRR!

When my bullet dies I'll go out and get a Vitamix!!! Sounds exciting!

WOW. This is going to save me! Having a hard time with all the veggies. Thanks!!!

Bumping for newbies

Just copied every recipe and put it into a document

My bf's dad is a diabetic and also has to watch his kidneys (ie. low sugar, low salt diet). All these purees sound perfect for him! May have to pass on these recipes.

I steamed some asparagus last night and I cut off the ends to keep for my dog. As I was pureeing the ends to mix into her raw food - I thought a pureed asparagus recipe would be delish to mix into soups! (asparagus and other veggies with spices - similar to the other recipes I've seen earlier in this thread). Any ideas?

I would also like a Puree Leek recipe

I am only on week 2 of IP and new to 3fatchicks, I love these forums, thank you for sharing all the great ideas. I am going to try a couple recipes tonight and I can't wait.

My newest favorite puree (Rainbow used this as a base for her Rasberry Rhubarb Fool recipe):

8 c chopped rhubarb (fresh or frozen)
cook in pan or microwave with "a little" water until soft
Puree in Vitamix (or other blender) with Red Mio (to taste) and plain Gelatin. (I use Great Lakes brand, 1 Tbsp in bulk. I assume you could use 1 pkg Knox unflavored.)

Pour into single serving bowls.
Chill until gelled.
Makes 4, 1 c. servings of a "sweet" 2 c. (from raw) vegetable treat with a "custardy" texture.

You could also forgo the Mio & plain gelatin and use a protein Jello instead to make this one of your meals or evening snack with veggies.
Since this is 4 servings of veggies, you would add 4 protein jello packets. You may have to play with the water in the the recipe a little if you choose this route.

i know!!! isn't this just delicious!! i still can't wrap my head around the fact that this counts as my VEGETABLE!! it feels like i am cheating!!

have you tried making the milkshake?? oh my!! so good!!

i do not like rhubarb!! i did not THINK i liked rhubarb. i had tried it a few times, then just never tried again. but this recipe is A-MAY-ZING!! tastes so good!!

i have stocked my freezer with rhubarb now!

Is there a recent thread to this????

THere haven't been any additions to the thread in a while but all of the recipes are still relevant - were you looking for something that you didn't find here?

Spent the whole day whipping up some of these purees and cauli rice. I'm a little uncertain about the cauli/celery/garlic one. I avoided cauliflower like the plague before this diet, but I'm starting to work it in. I'll see how it is in the soup. I definitely like that it'll add some thickness and volume to the soups.

I also made the asparagus one, which I found a bit bitter with the lemon. I'll probably cut back a bit on that next time, but otherwise very tasty. I love asparagus, and was super happy to find it both on sale AND at 50% off (benefits of shopping Monday morning).

BUT! The roasted red pepper sauce... holy cow. Nevermind this being "OP", I'm never going to stop making this stuff. On the agenda for this week... bags and bags of peppers from Costco to make my traditional fall "spaghetti" sauce, but with this instead. I added a bunch of fresh herbs that really add some nice secondary flavours.

It was nice to spend a day in the kitchen, I love to cook and have been neglecting it the last year or so. Love that this program is getting me back into it.

Red Pepper and Tomato Soup
3 red bell peppers (1 1/2 lb. total), rinsed, stemmed, seeded, and halved
3 tablespoons olive oil
1 onion (7 oz.), peeled and chopped (I omitted this)
2 cloves garlic, peeled and minced
1 can (28 oz.) whole San Marzano or other pear or plum tomatoes
1 tablespoon paprika
3 cups vegetable or fat-skimmed chicken broth $
2 teaspoons fresh lemon juice $
Salt and pepper
Chopped parsley

Preparation
1. Preheat the broiler. Place the red pepper halves (and tomatoes if using fresh), cut side down, in a baking pan and broil 4 to 5 inches from heat until the skins are black and blistered, about 8 minutes. Let cool, uncovered, 10 to 15 minutes. Peel the peppers and place in a bowl, reserving any juices.
2. In a 3- to 4-quart pan over medium heat, add the olive oil and the onion; stir often until onion is soft, about 5 minutes. Add the garlic and stir until translucent, 1 to 2 minutes. Add the roasted peppers and tomatoes, along with their juices, and the paprika. Bring to a low simmer and cook, stirring occasionally, about 3 minutes.
3. In a blender or food processor, purée the soup in small batches until smooth. Return purée to the pan and stir in broth and lemon juice. Stir over medium heat until hot. Season with salt and pepper to taste.

Great idea...can't wait to make this!

Courtesy of using SparkRecipe to calculate - here is the nutrient content for this yummy item:

Nutrition Facts
Sweet Fauxtato Pie (no crust)

4 Servings


Amount Per Serving

Calories 89.3

Total Fat 2.7 g

Saturated Fat 0.8 g

Polyunsaturated Fat 0.5 g

Monounsaturated Fat 0.9 g

Cholesterol 93.0 mg

Sodium 96.0 mg

Potassium 94.0 mg

Total Carbohydrate 2.9 g

Dietary Fiber 1.6 g

Sugars 5.2 g

Protein 7.3 g

Vitamin A 4.3 %

Vitamin B-12 4.0 %

Vitamin B-6 2.0 %

Vitamin C 26.5 %

Vitamin D 8.1 %

Vitamin E 6.3 %

Calcium 10.6 %

Copper 0.3 %

Folate 3.0 %

Iron 5.0 %

Magnesium 0.5 %

Manganese 0.8 %

Niacin 0.0 %

Pantothenic Acid 0.0 %

Phosphorus 5.3 %

Riboflavin 5.3 %

Selenium 0.0 %

Thiamin 0.0 %

Zinc 2.0 %