Create a creamy soup or sauce with pureed vegetables

Don’t toss the tough stems of broccoli, asparagus, cauliflower, mushrooms, and other vegetables. Instead, steam them until they’re soft, then whirl in a blender or food processor to use in soups or sauces. They add a creamy taste but are cheaper and more healthful than real cream. Save leftover cooked vegetables and puree them as well.