Veggie Puree

Name: Veggie Puree
Ingredients: 3 (10.5 ounce) cans vegetable broth; 1 potato, peeled and cubed; 1 carrot, peeled and sliced; 1/2 cup frozen green peas, thawed; 1/2 cup frozen corn kernels, thawed; 1 turnip, peeled and cubed; 1/4 cup shredded cabbage; 1 (6 ounce) can sliced mushrooms, drained; 1/2 teaspoon salt; 1 1/2 teaspoons brown sugar

10 ingredients

3 steps

Ingredients

3 (10.5 ounce) cans vegetable broth
1 potato, peeled and cubed
1 carrot, peeled and sliced
1/2 cup frozen green peas, thawed
1/2 cup frozen corn kernels, thawed
1 turnip, peeled and cubed
1/4 cup shredded cabbage
1 (6 ounce) can sliced mushrooms, drained
1/2 teaspoon salt
1 1/2 teaspoons brown sugar

Directions

1

In a large saucepan over medium-high heat, bring vegetable broth to a boil.
2

To the boiling broth add potatoes, carrots, peas, corn, turnip, cabbage, mushrooms and salt. Boil for 40 minutes, or until vegetables are very well cooked. Drain.
3

Puree vegetables in a food processor or blender. Sprinkle the puree with brown sugar and stir gently. Store tightly covered in refrigerator.