I’ve been wanting to buy an immersion blender for my kitchen since I first made discovery of its existence, and upon my return from Europe, my mother bought me one. I guess she missed me ; )

To Christen it, I decided to make this Pureed Vegetable Soup.

(Yield: 6-8 servings)

Ingredients:

3 tbsp olive oil

1 medium onion, sliced

2 carrots, peeled, diced

1 zucchini, peeled, diced

1 orange bell pepper, diced

1 tomato, diced

¾ tsp dried basil

1 tsp corn starch

4 c beef broth

1 large potato, peeled, cubed

1 pinch yellow curry powder

2 tbsp minced parsley

Salt/pepper/sugar

Heat oil in large soup pot on low heat. Add onion, season with pinch of sugar and salt, and sauté for 10 min, stirring frequently. Add carrots and cook 2 min. Add zucchini and bell pepper, season with salt and pepper, raise the heat to medium and cook for 10 min. Then, add tomato and basil, and cook 2 min. Stir in corn starch until fully incorporated. Add beef broth to pot, raise heat to high, cover with lid, and bring to a boil. Once rolling boil is achieved, add potato, lower heat to simmer and cook for 30 min, stirring occasionally.

Turn heat off. Add parsley and curry. Re-season if necessary. Immerse hand blender into pot and puree until desired consistency is reached. *Add cream or butter for extra luxury.