Soup's On | 111110 | Soup's On
GOLDEN BELL PEPPER SOUP
MAKES 4 SERVINGS
Velvety, bright, and good year-round, this simple and tasty soup recipe is
delicious by itself, or served beneath a layer of crispy croutons. Top with
garbanzo beans to make a nutritious powerhouse lunch or dinner.
INGREDIENTS:
small onion, shredded
with Shredder Blade
2 medium carrots, shredded
with Shredder Blade
1 celery stalk, shredded
with Shredder Blade
8 yellow, red, and/or orange bell
peppers, sliced
with Slicer Blade
cup extra virgin olive oil
Sea salt and freshly ground
pepper, to taste
1 large sweet potato, scrubbed
*
and sliced with Slicer Blade
4 cups low sodium vegetable
broth (or chicken broth
if not vegetarian)
Optional: 3 tsp. finely chopped
fresh marjoram
Sliced avocado, for garnish
*See pg. 31 for scrubbing technique
DIRECTIONS:
Prep onions, carrots, celery,
and peppers in the Veggie
Bullet. In a large pot, heat olive
oil over medium heat. Add
onion, carrot, celery, and a
pinch of salt and black pepper.
Cook until the vegetables are
tender, about 4 minutes.
Add the bell peppers and cook
until so, about 6 minutes.
Add the sweet potatoes and
broth. Season with salt and
black pepper, cover the pot, and
bring to a boil. Lower the heat.
Simmer until the vegetables are
tender, about 20 minutes.
Let the soup cool for 10-15
minutes, then, in batches, transfer
to a blender and puree until
smooth. If needed, thin the soup
with water or more vegetable
broth. Adjust the seasoning with
salt and black pepper if necessary.
Return the soup to the pot
to keep warm until serving.
Garnish with cubed avocado.
CARROT GINGER SOUP
MAKES 4-6 SERVINGS
This comforting soup is creamy and warming with just enough ginger
zing to please the whole family. For a tropically infused vegan version, sub
coconut oil for butter and full-fat coconut milk for whipping cream.
INGREDIENTS:
2 white onions, peeled and
sliced with Slicer Blade
2 lbs. carrots, scrubbed* and
sliced with Slicer Blade
2 Tbsp. unsalted butter or
coconut oil
6 cups chicken broth
2 Tbsp. freshly grated ginger
1 cup whipping cream or full fat
coconut milk
Salt and pepper to taste
Sour cream (optional)
Parsley for garnish
*See pg. 31 for scrubbing technique
DIRECTIONS:
In a 6-quart saucepan, add butter/
oil and onions and cook over
medium high heat, stirring oen
until onions are so, about 4-5
minutes. Add broth, carrots, and
ginger. Bring to a boil, then reduce
to a simmer and cover until carrots
are tender when pierced.
Remove from heat and let
cool for 10-15 minutes. Then,
transfer to the optional blender
attachment or a high speed
blender. Do not fill all the way.
Be careful as mixture can be hot.
Remove from heat and return to
pan. Stir in the cream over high
heat until hot. Ladle soup into
bowls and garnish with a dollop
of sour cream and parsley sprigs.
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