Here is one of my favorite soup recipes and a safe way to get in veggies - well-cooked and pureed!
1 T. unsalted butter 1 T. vegetable oil 3 onions, chopped 1 1/2 lb. zucchini, cut into 1 inch pieces 2 carrots, thinly sliced 6 c. chicken stock 1 1/2 T. finely chopped fresh tarragon plus several tarragon stems tied in a bundle 1 c. rice or soy milk 1/2 tsp. salt freshly ground black pepper pinch of cayenne pepper
Melt the butter with the safflower oil in a large, heavy-bottomed pot over medium heat. Add the onions and cook them, stirring often, until they are golden - 15 to 20 minutes. Add the zucchini, carrots, chicken stock and tarragon stems and bring the mixture to a boil. Reduce the heat, cover the pot, and simmer the liquid for 15 minutes. Remove the lid, increase the heat and bring to a boil, cooking the soup until it is reduced by about one-third - 20-25 minutes.
Remove the pot from the heat and discard the bundle of tarragon. Pour the soup into a large bowl. Puree about two thirds of the soup in a blender or food processor. Return the puree to the pot. Briefly process the remaining third of the soup to achieve a coarse consistency, and pour it back into the pot. Stir in the milk, salt, black pepper, and cayenne pepper. Reheat the soup gently without letting it come to a boil. Stir in the chopped tarragon. Serve the soup either warm or chilled.