Vegetable Blender Soup Food

SOUP MAKER VEGETABLE SOUP

Steps:

• Put the vegetables, potatoes, and stock into a soup blender, and press the 'smooth soup' function. Make sure you don't fill the soup maker above the max fill line.
• Once the cycle is complete, season, and pour into bowls with a dollop of crème fraîche and some herbs.

CHUNKY VEGETABLE SOUP (WITH ROASTED ROOT VEGGIES)

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Place root veggies into a large bowl and add cloves of garlic, 3 tablespoons of olive oil, rosemary, thyme, 3/4 teaspoon each of salt and black pepper. Toss to combine.
• Grab a large sheet pan sheet (or use two smaller ones) and spread 1/2 tablespoon of olive oil over to lightly grease. Spread veggies and garlic out onto the sheet pan and roast for 30 minutes or until tender, stirring halfway through cooking. Once veggies and garlic are cooked, carefully remove from the oven and set aside.
• Then heat remaining 1 tablespoon of oil in a large pot or Dutch oven over medium heat. Add diced onion and cook, stirring often, for 5 minutes or until tender.
• Once the roasted garlic cloves are cool enough to handle, peel off skins and mash/chop the cloves.
• Add roasted veggies to pot with onion, along with roasted garlic, beans, vegetable broth (I like to add 4.5 cups of broth. Use another 1/2 cup if you want a looser or thinner consistency) and remaining 1/4 teaspoon each of salt and black pepper. Stir to combine.
• Bring to a boil, then reduce the heat (to about medium-low heat) to a simmer (we are just heating up the broth and beans at this point). Cook for 8 to 10 minutes.
• Optional: Remove about 1 cup of soup from the pot, place into a heat-safe container and carefully blend with an immersion blender. Stir back into pot of soup. Note: If you don't have an immersion blender, just mash some with a potato masher.
• To serve, divide the soup into bowls and garnish (if desired) with your favourite soup toppings. Enjoy! Yields about 4 to 5 servings.

CREAMY VEGETABLE SOUP

Steps:

• In a large pot, saute the chopped onion and celery in olive oil, over medium heat for about 5 minutes.
• Add the garlic and cook for another minute.
• At this point, add the diced potatoes, carrots, and the veggie broth. Bring everything to a boil, cover the pot with a lid, and cook for about 25 minutes, until the veggies are tender.
• With an immersion blender, puree the soup halfway through, leaving some pieces of carrots and potatoes whole.
• Now add the corn, green beans, coconut milk, salt, pepper, and turmeric. Stir, and simmer for 10 minutes. Serve hot, garnished with parsley.

VEGETABLE BLENDER SOUP

Steps:

• Add all ingredients except pumpkin and cheese into saucepan, stirring occasionally until carrots are tender.
• Add pumpkin and blend with hand-held immersion blender. Do not put in a regular closed blender to prevent burns!
• Add water if needed.
• Blend until smooth and return to heat, add cheese and stir often for 10 minutes or until hot.