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SUPER SOUPS
Butternut Squash Soup
• 1 Tbsp olive oil
• 1 cup chopped white or yellow onion
• 1 clove garlic (minced)
• 1 medium apple, peeled, cored, seeded, and cut into chunks
• 2 ½ lbs butternut squash, peeled, seeded, and cut into chunks
• 4 cups vegetable broth
• 1 Tbsp curry powder
• 1 cinnamon stick or a pinch of ground cinnamon
• ¾ cup unsweetened coconut milk (optional)
• salt
• freshly ground pepper
Preparation:
1
Cook onion, garlic, and apple in a pot in olive oil over medium heat until
browned.
2
Add all ingredients except coconut milk, salt, and pepper. Cover the pot and
simmer mixture for 20 to 25 minutes until squash is tender.
3
Remove from heat, discard cinnamon stick, and cool for at least 30
minutes until cool enough to blend.
4
Add batches of squash mixture to Nutribullet and puree with extractor
blade until smooth.
5
When ready to serve, return blended soup to pot, add coconut milk, and
heat until hot. Add salt and pepper to taste.
Ginger Pea & Brown Rice Soup
• 2 cups frozen peas (do not thaw)
• 1 1/2 cups low-sodium vegetable stock
• 1 Tbsp green onions
• 1 tsp miso paste
• 1 1/2 tsp ginger, coarsely chopped
• 10 basil leaves, coarsely chopped
• 1/2 cup cooked brown rice
Preparation:
1
Heat peas in stock in a saucepan over medium heat. Cover and bring to a boil,
about 10 minutes.
2
Add all other ingredients except rice. Heat for one minute, then remove pot
from heat.
3
Allow to completely cool, then carefully pour mixture into Nutribullet.*
Pulse with Extractor Blade until smooth. Re-heat as needed and pour over
cooked brown rice in a bowl.
*NEVER BLEND WARM/HOT LIQUIDS IN THE NUTRIBULLET CUPS AS
THIS MAY DAMAGE THE PIECES. ALWAYS BLEND COLD OR ROOM
TEMPERATURE INGREDIENTS.
Tomato Soup
• 4 cups or 2 cans organic plum tomatoes
• 1 cup water or vegetable broth
• 1 onion
• 5 cloves garlic
• 2 medium sweet potatoes, peeled and chopped
• 1 to 2 handfuls of cashews
• salt and pepper to taste
Preparation:
1
Place tomatoes and water/broth in a pot and bring to a boil, adding onion,
sweet potato and garlic as they heat.
2
Once the mixture boils, reduce heat to simmer for 10-15 minutes until potatoes
are cooked through.
3
Remove mixture from heat and allow to cool for 10-15 minutes. Add cooked
mixture and cashews to NutriBullet and puree with Extractor Blade until smooth.
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