Cook the soup until all ingredients are very soft, and use a potato masher to break the vegetables into small pieces. You won't be able to re-recreated the very smooth texture like when using a blender, but you have a choice to decide how chunky you want the soup to be. Tip: Mashing the cooked vegetables with less liquid is easier. You can transfer some liquid from the soup into a spare dish and pour it back once you finish mashing.