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Puree Vegetables to Thicken Soups, Stews & Gravies

Tip of the Day:

Pureeing vegetables can be an easy and healthy way to thicken soups, stews and gravies. It will also lower the fat and calories by thickening without butter or margarine and flour.

Take all or a portion of the vegetables and liquid and place it in a food processor or blender to puree it. If taking a portion then add the pureed mixture back into the pot to thicken the rest.

This is an extremely flavorful way of thickening. I often thicken pot roast gravy by pureeing the vegetables (carrots, celery, potatoes, mushrooms) with a little of the stock and then adding it back into the pot. The color tends to be an orangey brown so I add a few drops of gravy master to darken it a bit and add more flavor…

Try it and you will not believe just how good your soups, stews and gravies will taste!



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