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Everything listed under: blender soup recipe

  • Blender Tortilla Soup

     

    This is another great quick vegan soup recipe. I adapted it from the BlendTech recipe book, Fresh Blends. You know I had to alter it—I left out the cheese called for in the original, decreased the salt, added acid in the form of lime, juice, and roasted the garlic clove and the onion rather than adding them raw as instructed. Other than that, it’s a fabulous recipe. You can top the blended soup with warmed corn kernels or black beans and crumbled tortilla chips. I’ve taken to keeping the separate components in glass jars in my refrigerator, already chopped or roasted as needed, so that I can quickly make this soup a few different nights during one week.

    Ingredients

    ¼ of a medium onion

    1 garlic clove

    1 Tbsp cold pressed oil (such as extra virgin olive oil)

    2 Roma tomatoes or 1 beefsteak tomato, quartered

    ½ large carrot

    1” slice red bell pepper, approximately 1/3 cup

    ¼ avocado

    2 sprigs fresh cilantro

    1 tsp vegetable broth powder or concentrate

    ¼ tsp kosher salt

     2 cups warm water

    juice of 1/2 lime

    Toss the onion and garlic with the oil and roast on a baking sheet at 400 degrees F for 20-30 minutes. Add all ingredients to the blender jar and puree. Top with whatever goodies you desire and serve with homemade cornbread.

     

  • The Vitamix Returns (or Roasted Curried Cauliflower Soup)

    Last month I cracked the drive socket of my beloved and much used blender. The lovely folks at Vitamix, though, took care of it. They paid for shipping both ways and returned it to me with a replaced socket and a shiny new container.

    And it was sorely missed, I can tell you. A decent blender is essential to anyone who wants a diet of mainly plant foods.

    It seems a bit odd to be posting a soup recipe in August, but then, as the "June gloom" seems to have extended itself this far, there have definitely been some days recently that soup was in order.

    This recipe is adapated from the Blendtec recipe book Fresh Blends, but of course, I couldn't leave it alone. I added some acid in the form of lemon juice to brighten it up, and I used miso instead of the kosher salt called for in the original. I pureed all the vegetables and added cilantro as a garnish.

    Ingredients

    1 head of organic cauliflower, chopped into florets, approximately 6 cups

    1 onion, chopped into chunks

    2 tbsp of olive oil

    1 tsp of curry powder (decreased from 1.5 tsp in the original recipe)

    1 tsp of mild yellow miso

    3 cups of water

    2 tsp of vegetable broth powder or concentrate (I like Better than Bouillon.)

    chopped cilantro

    Preheat the oven to 425 degrees F. Toss the first 4 ingredients in a baking pan and roast for 25 minutes. Add miso, water, and vegetable broth concentrate to the blender with the roasted vegetables and puree. Pour a serving into a big mug and top with cilantro.

     

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