Sunday, December 10, 2023

Lasopy #EattheWorld #SundayFunday

Delicious vegetables are cooked until tender in a rich, meaty broth and then pureed to a silky, smooth goodness. 


The Eat the World crew are traveling to Madagascar with the Sunday Funday Bloggers as we Eat the World.

Eat the World Logo

Evelyne of CulturEATZ invites us to join her each month as we travel to different countries in the world to explore their culture through food.  This month we headed to Madagascar......

Check out all the wonderful Madagascan dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 
Several of the members of Eat the World also belong to another blogging group called Sunday Funday.  Amy of Amy's Cooking Adventures (see above) is hosting this month and since Eat The World fell on a Sunday this month she chose the same theme for the Sunday Funday bloggers.  Let's see what they cooked up.......


This soup is chock full of vegetables but it is not vegetarian as I used meaty soup bones that I cooked along with the vegetables.  When the vegetables were tender, I removed the bones.  You can remove the meat from the bones and use it for another purpose or you can make your dogs very happy!!!  It's Christmas time for them too, you know.

The soup is very flavorful, tasting of meat but with a creamy texture.  It makes a nice first course or light lunch or dinner if served with a sandwich or salad and some good bread.

Soup, Vegetables, Pureed, Creamy
Yield: 4 servings
Author: Wendy Klik
Lasopy (Malagasan Pureed Vegetable Soup)

Lasopy (Malagasan Pureed Vegetable Soup)

Delicious vegetables are cooked until tender in a rich, meaty broth and then pureed to a silky, smooth goodness.
Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M


  • 2 meaty soup bones, about 1 lb.
  • 2 tomatoes, seeded and diced
  • 1 turnip, peeled and diced
  • 3 small leeks, white and light green parts, well rinsed and chopped
  • 2 carrots, scraped and chopped
  • 1 1/2 c. green beans, chopped
  • 6 c. water
  • salt and pepper, to taste


  1. Place all ingredients into a large soup pot. Bring to a boil over high heat.
  2. Reduce the heat, partially cover, and simmer for about an hour until vegetables are very tender.
  3. Remove bones and reserve meat for another use or discard.
  4. Puree the vegetables and broth using an immersion blender or carefully in a heavy-duty blender or food processor, in batches, if necessary.


Adapted from a recipe found at International Cuisine

Nutrition Facts



Fat (grams)

0.51 g

Sat. Fat (grams)

0.08 g

Carbs (grams)

19.63 g

Fiber (grams)

4.46 g

Net carbs

15.18 g

Sugar (grams)

8.18 g

Protein (grams)

2.85 g

Sodium (milligrams)

126.58 mg

Cholesterol (grams)

0 mg


  1. Both hearty and healthy! You might just get me to eat turnips this way! It looks wonderful.

    1. You could feed anyone turnips this way and they will never ever know.

  2. Wendy made the soup without the meat bones. Added some vegetable stock powder and we loved the soup. So easy to make and delicious.

    1. I was happy to see that because I have one son in law that doesn't eat meat and another that doesn't eat pork or beef.

  3. Such a pretty colorful soup! It sounds delicious!


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