Pureed root vegetables can add to the nutritional value and creaminess of soups without adding fats to the component of the food. Pureed root vegetables are often used in place of milk and cream to add richness and texture to food. Root vegetables like potatoes and sweet potatoes have a starchy texture or component that when boiled and pureed are released into the ingredient causing the liquid substance to thicken. It also contains carbohydrates and other nutrients that may add up to the nutritional value of the soup that is being prepared.
