I recently bought a powerful blender and have been making all kinds of “cream soups” with it.

For example, I sometimes blend carrots, spinach, onion and kale with some low sodium vegetable broth and then heat it on the stove.

Do I lose the fiber aspect of the food because it has been pureed?  I have a 16 year-old vegetarian daughter and I find this an easy way to incorporate a ton of vegetables to her day.  I also sometimes add beans to increase the fiber content.

What do you think?

– Susy (Last name withheld)
(Location Unknown)

I think blended soups are a spectacular way to add a wollop of vegetables, fiber, and nutrients to your day!  One of my absolute favorite blended soup recipes is this cashew-based “cream” of mushroom.

By the way, if you want to make a heartier and more filling version of your soup (which sounds delicious, by the way), replace the low-sodium vegetable broth with a cup of water and also a quarter cup of cashews or walnuts.

In regards to your question, pureeing does not have any effect on fiber content.  That’s precisely one of the wonderful things about purees — you maintain all the nutrition found in the whole food!