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SUPER SOUPS
Pumpkin Soup
• 1 Tbsp olive oil
• 2 cups chopped onions
• 2 tsp whole wheat four
• 4 cups nonfat, reduced sodium vegetable stock
• 3 cups plain pumpkin purée
• ½ tsp minced garlic
• ½ can black beans
• ½ tsp ground cumin
• ¼ tsp salt
• ¼ tsp ground white pepper
• Dusting of grated nutmeg
Preparation:
1
Caramelize onion in olive oil in a skillet over medium heat.
2
Sprinkle in the flour and cook, stirring, 2 minutes or until mixture is slightly
thickened. Add broth, whisking, then pumpkin, garlic, cumin, salt, and
pepper. Bring the soup to a simmer, whisking occasionally and cook 15
minutes, stirring occasionally to prevent scorching. Add beans and cook 15
minutes, stirring occasionally to prevent scorching.
Enjoy for lunch at any stage.
Tomato Watermelon Gazpacho
• ¼ small seedless red watermelon (peeled cut into chunks)
• 2-3 large red beefsteak tomatoes (cut into chunks)
• 1 organic cucumber (cut into chunks)
• ¼ bunch parsley (cleaned and roughly chopped)
• ¼ bunch cilantro (cleaned and roughly chopped)
• ½ jalapeno (seeded and cut into chunks)
• ½ qt. tomato juice
• 4 shakes hot sauce
• 1 ½ Tbsp Sherry vinegar
• Lime juice from ½ lime
• ½ tsp Dijon mustard
• ½ diced avocado (optional)
• Salt and freshly ground pepper
Preparation:
Combine all the cut ingredients in a large glass bowl. Pour all the liquids over, and
season with the salt and pepper. Allow mixture to marinate for at least a couple
of hours, then add to NutriBullet Tall Cup and pulse with Extractor Blade until
desired consistency is reached. Chill well before serving. Top with diced avocado
if desired.
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