Roasted Butternut Squash Soup with Honey Pecan Butter

A pat of Honey Pecan Butter brings out the natural sweetness of the squash for a delectable flavour.

Makes: 1.2 (5 cups)

Total Time: 2 Hours

Difficulty: Advanced

Ingredients:

  • 1 butternut pumpkin, peeled, seeded, roasted
  • 4½ teaspoon butter
  • 1 rasher bacon, cooked, crumbled
  • ½ onion, peeled, diced
  • 720 ml (3 cups) chicken stock
  • 60 ml (¼ cup) thickened cream
  • 2 Tablespoons orange juice
  • salt and pepper, to taste
  • 1 pinch ground nutmeg
  • 1½ Tablespoon pecans, toasted and finely chopped
  • ½ Tablespoon honey
  • 1 other parsley, for garnish

Directions

  1. Preheat oven to 375˚F (190˚C).
  2. Halve the squash and place it cut side down on an oiled baking sheet.
  3. Bake for 45-60 minutes or until the squash can be easily skewered. Cool 20 minutes. With a spoon, remove seeds and discard. Scrape the pulp and reserve. Discard peel.
  4. In a soup pot, melt 1½ teaspoons butter over medium heat. Add the bacon and onions and cook, stirring occasionally, for 10 minutes or until the onions are soft. Add the squash and stock. Simmer for 30 minutes or until the squash falls apart. Cool 20 minutes.
  5. Place 1/2 of the mixture into the Vitamix container and secure lid.
  6. Select Variable 1.
  7. Turn machine on and slowly increase speed to Variable 10, then to High.
  8. Blend for 2-3 minutes. Repeat for the remaining mixture.
  9. Strain into a clean soup pot and add the cream, orange juice, and nutmeg. Season with salt and pepper. Reheat as necessary.
  10. In a medium-size mixing bowl, mash together the remaining 3 teaspoons butter, pecans and honey. Roll butter in plastic wrap into a cylindrical shape 1-inch (2.5 cm) in diameter. Refrigerate until it is able to be sliced.
  11. Serve soup with a pat of butter.

Notes

If the soup is too thick, thin with additional water or stock.

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Topinambur Cream

Topinambour, or Jerusalem Arthichoke, as it is also known, makes a wonderfully creamy and satisfying soup. This soup is gluten free, vegetarian and vegan friendly and very delicious.

Submitted By: Kunzi

Total Time: 40 Minutes

Difficulty: Easy

Ingredients:

  • 200 g (7 ounces) sunchokes
  • 1 Tablespoon olive oil
  • 80 g (½ cup) onion, peeled, diced
  • ½ carrot
  • ½ stalk celery, diced
  • 480 ml (2 cups) vegetable stock
  • ½ teaspoon salt

Directions:

  1. Cook the onion, carrot and celery in olive oil over medium-low heat for approximately 5 minutes while cleaning sunchokes.
  2. Clean, peel and slice the sunchokes and add them to the vegetables. Add vegetable broth and salt and simmer for 30 minutes.
  3. Carefully transfer the cooked vegetables, broth, and salt to the Vitamix container and secure the lid.
    Start the machine and increase speed to Variable 10.
  4. Blend for 40 seconds, until smooth and creamy. Garnish with parsley and serve.
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Spinach and Vegetable Soup

An abundance of vegetables is puréed into a hot soup and finished with garbanzo beans for added texture.

Submitted By: Vitamix

Dietary Interests: Low Fat, Vegan, Vegetarian, Low Cholesterol,No Added Sugar

Makes: 1.2 l (5 cups)

Total Time: 35 Minutes

Difficulty: Advanced

Ingredients:

  • 1 medium (260g) russet potato, steamed, peeled, cubed, divided
  • 240 ml (1 cup) vegetable stock
  • 120 ml (½ cup) water
  • 1 garlic clove, peeled
  • ½ onion, peeled, diced
  • 1 stalk celery, diced
  • 1 Tablespoon olive oil
  • 40 g (⅓ cup) carrots, halved, steamed
  • 60 g (2 cups) spinach
  • ⅛ teaspoon dried thyme
  • ½ teaspoon salt

Directions:

  1. Place the stock, water, garlic, onion, carrots, asparagus, broccoli, potatoes, spinach, squash, courgette, basil, pepper, salt, and lemon juice into the Vitamix container in the order listed and secure lid.
    Select Variable 1.
  2. Turn machine on and slowly increase to the highest speed.
  3. Blend for 5 minutes 30 seconds or until heavy steam escapes from the vented lid.
  4. Reduce speed to Variable 2 and remove the lid plug.
  5. Add garbanzo beans through the lid plug opening and blend for 5 seconds.
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Leek, Artichoke and Potato Soup

A flavourful purée with russet potatoes, sprigs of thyme, and our Kale Pesto.

Dietary Interests: Low Cholesterol, Vegetarian, Vegan, No Added Sugar.

Makes: 1.1 l (4½ cup)

Total Time: 30 Minutes

 

Difficulty: Intermediate

 

Ingredients:

  • 2 Tablespoons olive oil
  • 95 g (1 cup) leek, chopped
  • 4 garlic cloves, peeled
  • 240 ml (1 cup) vegetable stock
  • 285 g (2 cups) artichoke hearts, drained, diced
  • 115 g (4 ounces) russet potatoes, cubed
  • 3 sprigs thyme, leaves removed
  • 240 ml (1 cup) water
  • 1 teaspoon lemon juice
  • 3-6 Tablespoons kale pesto

Directions:

  1. Heat oil in a medium to large saucepan over medium heat. Add leeks and garlic; sauté for 5 minutes or until leeks are softened and translucent. Add broth, artichokes, potatoes, thyme leaves, and water.
  2. over and bring to a boil.
  3. Remove from heat.
  4. Place mixture into the Vitamix container, add lemon juice, and secure lid.
  5. Select Variable 1.
  6. Turn machine on and slowly increase speed to Variable 10, then to High.
  7. Blend for 30 to 40 seconds.
  8. Serve immediately. Divide into bowls and garnish with 1 Tablespoon of kale pesto.

Submitted By: Vitamix

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Spring Soup

By taking some of spring’s most flavourful vegetables and bringing them all together in a smooth soup, you can really capture the taste of the season in just one bowl.

Submitted By: Vitamix

Makes: 850 ml (3½ cup)

Total Time: 50 Minutes

Difficulty: Easy

Ingredients:

  • 250 g (1 cup) leeks, trimmed (approximately 2 medium leeks)
  • 2 garlic cloves, peeled
  • 1 bunch spring onions
  • 1 medium potato
  • 6 mint leaves
  • 50 g (1½ cup) watercress
  • 1 Tablespoon crème fraîche
  • lemon juice, to taste
  • salt and pepper, to taste

Directions:

  1. Over medium-low heat, sweat down the leek whites, garlic and spring onion whites in 1 Tablespoon of olive oil. Add a pinch of salt and cook until soft and translucent, but not colored (about 6 – 8 minutes).
    Slice the potato, then add to the pan and top with enough water to cover the vegetables (approx 2 cups/ 500 ml).
  2. Simmer for 30 minutes.
  3. Take the pan off the heat, then stir in the spring onion greens, mint, and watercress. Carefully transfer the pan contents to the Vitamix container. Start the machine and slowly increase to its highest speed, blending for 1 minute.
  4. Remove the lid and add the creme fraiche, season with salt and pepper and add lemon juice. Replace the lid and blend on Variable 1 for 5 seconds to incorporate. Note: Blend in a little additional water to achieve your desired consistency, if too thick.
  5. Serve hot or, if serving chilled, cool down rapidly to preserve the lovely bright green color. Portion into 4 bowls.
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Tuscan Tomato White Bean Soup

Pureed to perfection, white beans lend creaminess to this soup, which is best enjoyed with a drizzle of olive oil, garlic and parsley croutons and rosemary flowers.

Dietary Interests: High Protein, High Fibre, Low Cholesterol, No Added Sugar

Makes: 1.9 l (8 cups)

Total Time: 25 Minutes

Difficulty: Advanced

Ingredients:

  • 3 Tablespoons olive oil
  • 1 onion, peeled, halved
  • 5 garlic cloves, peeled
  • ⅛ teaspoon salt
  • 2 Tablespoons tomato purée
  • 900 g (2 pounds) Roma tomatoes, quartered
  • 425 g (30 ounces) white beans, drained
  • 1¼ l (4 cups) vegetable stock
  • 240 ml (1 cup) water
  • 1 sprig rosemary
  • 1 teaspoon rosemary leaves, chopped
  • ¼ teaspoon crushed red pepper flakes
  • 115 g (4 cups) Ciabatta bread, cubed
  • 55 g (½ cup) Mozzarella cheese, shredded

Directions:

  1. Heat 1 Tablespoon of the oil in a large pot or Dutch oven over medium-high heat.
  2. Add the onion, garlic, and a pinch of salt.
  3. Cook, stirring occasionally, until the onion is softened, about 5 minutes.
  4. Add the tomato paste and cook for 1 minute.
  5. Add the tomatoes, beans, broth, water, rosemary sprig, and red pepper flakes.
  6. Bring to a boil.
  7. Reduce the heat to medium and simmer for 20 minutes.
  8. Discard the rosemary sprig.
  9. Working in batches, carefully ladle the stovetop soup into the Vitamix container and secure lid.
    Select Variable 1.
  10. Turn machine on and slowly increase speed to Variable 10, then to High.
  11. Blend for 20 seconds or until desired consistency is reached.
  12. Pour into a pot to keep warm. Repeat with leftover soup from the stovetop.
  13. Preheat the oven to 200°C (400°F ).
  14. Place the bread cubes on a baking sheet, drizzle with remaining olive oil, and sprinkle with chopped rosemary and shredded mozzarella.
  15. Bake until croutons are golden brown, about 10 to 15 minutes.
  16. Top each bowl of soup with the croutons and serve.
  17. Garlic and Parsley Croutons

Ingredients:

  • 2 slices bread
  • 3 Tablespoons olive oil
  • 2 garlic cloves, peeled and finely chopped
  • 1 generous pinch of sea salt
  • 15 g (¼ cup) flat leaf parsley, finely chopped

Directions:

  1. Dice the bread into 1 x 1-cm cubes.
  2. Gently heat olive oil in a frying pan over medium heat, add the diced bread and cook until lightly toasted.
  3. Add garlic and cook for another minute.When the croutons are ready, remove from heat and add salt and chopped parsley, tossing until croutons are coated.
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Broccoli Cheese Soup

This cheesy favourite is ready in just 6 minutes. Ladle over steamed broccoli pieces for added texture.

Dietary Interests: Vegetarian, Low Cholesterol, Low Fat, No Added Sugar, High Protein
Makes: 480 (2 cups)
Total Time: 15 Minutes
Difficulty: Intermediate

Ingredients

  • 240 ml (1 cup) milk
  • 55 g (½ cup) low fat cheddar cheese, shredded
  • 135 g (1½ cup) broccoli, steamed
  • 1 teaspoon onion, peeled, diced
  • ½ bouillon cube

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure lid.
    Select Variable 1.
  2. Turn machine on and slowly increase speed to Variable 10, then to High.
    Blend for 5-6 minutes or until heavy steam escapes from the vented lid.

Notes

Serve over additional steamed broccoli pieces. (optional)

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Thyme for Tomato Soup

Indulge in the wholesome flavours of this savoury tomato soup, complete with fresh herbs and vegetables.

Makes: 1.3 l (5½ cup)

Total Time: 7 Minutes

Difficulty: Easy

Ingredients

  • 360 ml (1½ cup) water
  • 410 g (14½ ounce) tinned diced tomatoes
  • 2 Roma tomatoes, quartered
  • 1 carrot, halved
  • 70 g (2½ ounce) sun-ripened tomatoes
  • 1½ Tablespoon onion, peeled, diced
  • 1 garlic clove, peeled
  • 1½ Tablespoon fresh thyme leaves
  • 1 teaspoon fresh oregano leaves
  • 1 Tablespoon tomato purée
  • ½ bouillon cube
  • ½ teaspoon flax meal
  • 120 ml (½ cup) full cream milk

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase speed to Variable 10, then to High.
  4. Blend for 6 minutes 30 seconds, using tamper only if needed, until mixture is hot. Serve.
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