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Blender Soups

By Larry J. Reaves

That blender sitting on your kitchen counter is more than just a fancy umbrella drink machine. With a little bit of creativity and some helpful recipes, you can use your blender to make creamy, smooth, gourmet style soups.

Making your own fresh soup is an excellent way to get your daily servings of vegetables. Blending your own soups is a healthy alternative. Canned soups are loaded with preservatives and sodium. When you blend your own, you control what goes in.

So below are some suggestions for blending your own soup. You’ll need to make sure that your blender is powerful enough to liquefy the contents. It may be necessary to chop or dice the ingredients so that you’re sure to have a good consistency.

Follow these recipes to make some great blender soups.

Zucchini-Soup

1 whole zucchini (or substitute with yellow summer squash)
1-2 whole plum tomatoes or 2-3 small Campari tomatoes
1-2 stalks of celery
1 sliver of red onion (optional, to taste)
1/2 – 1 clove garlic, crushed (optional)
Spices: A dash of dill, some cilantro (fresh or dried). Add a dash of sea salt and pepper to taste.
1 and 1/2 to 2 cups hot water.

Blend the ingredients together until your soup is smooth and thick. Then heat in a soup pan on medium heat.

Tomato-Carrot Soup

1 whole carrot
1-2 whole plum tomatoes or 2-3 small Campari tomatoes
1-2 stalks of celery
1 sliver of red onion (optional, to taste)
1/2 – 1 clove garlic, crushed (optional)
Season to taste trying different combinations of oregano, basil, dill or Italian seasoning
Salt and pepper to taste
1 and 1/2 to 2 cups hot water

This recipe will blend and be similar to a vegetable smoothie. Again, blend to the desire consistency then heat on the stove.

Black Bean Soup

1 onion, finely chopped
2 garlic cloves, minced
2 celery ribs, finely chopped
1/4 large red bell pepper, finely chopped
2 small chicken bouillon cubes
1 -1 1/2 cup boiling water
2 (15 ounce) cans black beans, undrained
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 lemon, juice of
1 1/2 tablespoons cornstarch

Combine the first six ingredients in a soup pot and simmer on the stove for about ten minutes. Add half a can of beans, the salt and cumin. Cook for an additional five minutes. Puree the soup in your blender. If you have an immersion blender you can do that right on the stove. Add the remaining beans. Combine the cornstarch with 1 1/2 tablespoons of water. Add the lemon and cornstarch and cook until thickened.

If you prefer to make a chilled soup, you can make gazpacho with fresh ingredients. Put fresh chopped tomatoes, a little bit of red-wine vinegar or balsamic vinegar, a few fresh garlic cloves, a dash of cayenne pepper, a dash of extra-virgin olive oil and cilantro into your blender. Customize your soup by adding your choice of fresh summer vegetables such as cucumbers, onions or peppers.

Chilled Cucumber and Dill Soup

1 cucumber, peeled, seeded, and chopped (reserve 4 thin slices for garnish)
12 ounces soft or silken organic tofu, drained and cubed
2 tablespoons fresh lemon juice
1 teaspoon dried dill, or 1 tablespoon chopped fresh dill (save a bit for garnish)
1/2 medium sweet onion, chopped
1 to 2 cloves garlic, chopped
1 teaspoon vegan brown sugar
Sea salt and pepper (to taste)

Place all of the ingredients in your blender and blend on medium until the soup is thick and creamy. Place in the refrigerator and chill for at least four hours. Chill four bowls. When ready to serve, put the soup into the bowls. Garnish with the remaining cucumber slices and fresh dill.

These are just a few options for soups made from your blender. Try these out. And when you get creative make up your own recipe and blend it all together.

The results can be amazing.

About the Author: Written by Lawrence Reaves for Hamilton Beach.com, a good thinking company, providing a variety of slow cookers and all types of blenders for making soup.

Source: www.isnare.com
Permanent Link: http://www.isnare.com/?aid=1194511&ca=Cooking
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