Kleinburg Integrative Health:

Sweet Vegetable Puree Soup


1 onion, coarsely chopped

Coconut oil

3-5 C chopped vegetables (beets, cauliflower, celery, rutabaga, turnip, carrots)

Vegetable or chicken broth

Spices according to your taste (bay leaf, basil, rosemary, thyme)

Dark leafy greens (kale, beet tops, collards or swiss chard)


  1. Sauté onion in coconut oil over medium heat until soft and translucent.
  2. Add 3-5 cups of chopped vegetables then add broth ~ just enough to cover the veggies.
  3. Add spices according to your taste then bring to boil. Lower heat and simmer for 45 minutes or more until all veggies are soft.
  4. Add dark leafy greens and cook just until wilted {about 5 minutes}. Remove from heat and purée using a hand blender or upright blender.

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