Creamy Cucumber Avocado Soup2 organic cucumbers
2 ripe avocados (without the pit)
1 jalapeno pepper (remove seeds)
1 green onion
1/2 lime (without rind)
1 bunch of cilantro with stems
1/2 tsp sea salt (or to taste)
Garnish with chopped cilantro and pine nuts
Blend on high speed until smooth. Can be served cold or warm (blend longer to heat).
Tortilla Soup
2 Roma tomatoes, quartered1/2 large carrot
1/2 red pepper
1/4 avocado
2 tbsp onion
1/2 cup shredded pepper jack or cheddar cheese (optional)
small bunch of fresh cilantro
1 tsp 21 seasoning salute (Trader Joe)
1/2 tsp sea salt
3/4 tsp garlic powder or 1 clove fresh garlic
2 cups water
1/2 cup tortilla chips
Blend all ingredients, except tortilla chips, until smooth and warm. You can add the tortilla chips and optional ingredients and pulse 2-3 times to chop slightly or just leave as pieces.
Optional: 1/2 cup black beans, cooked chicken pieces, corn kernels
Do you have a favorite healthy blended soup recipe?
I have my own butternut squash and onions and I also have someone who shares a cow share with me and I use local pasture raised bacon. We don't eat a lot of dairy but when you get fresh milk this is one way we use it. Anyway, I ignore the cream ingredient and use the whole milk and it works out fine.
ReplyDeleteKevin’s Caramelized Butternut Squash Soup
Ingredients for about 3 quarts
One large (4-lb) butternut squash (or two smaller ones)
A drizzle of olive oil
8 slices bacon , cut into 1-inch pieces
2 large yellow or white onions, chopped
1/2 teaspoon kosher salt, and grinds of black pepper
A generous 1/2 teaspoon dried thyme leaves (triple the amount for fresh, chopped leaves)
5 cups chicken stock
1/2 cup medium-dry sherry
1/3 cup heavy cream
Optional: Sprigs of fresh thyme for garnish
Special Equipment: a heavy-bottomed 6-quart pot or Dutch oven; a food processor with metal blade attached
Preheat oven to 375°F, with oven rack at the lower-third position
Peel the squash, and then cut the flesh into 1-inch cubes. Put the cubes on a baking sheet, coat them with olive oil, and roast until tender and slightly colored — 40-45 minutes.
While the squash is cooking, put the chopped bacon in a heavy-based pot set over a low flame. Cook slowly until the fat is rendered — about 8 minutes. Do not drain off the fat.
Stir the onions into the bacon, and add the seasonings (salt, pepper and thyme). Cover the pot, and let cook gently over a low flame just until the onion is soft but not colored — about 20 minutes.
Put the bacon mixture and one cup of chicken stock in the food processor. Process until perfectly smooth — about 30 seconds.
Quickly wash out and dry the pot, and then return to it the (now-pureed) bacon mixture.
Tip the cooked squash and one cup of chicken stock into the food processor (you needn’t clean the work-bowl first), and process until smooth.
Pour the pureed squash into the pot, along with the remaining 3 cups of chicken stock. Then stir in the sherry and the cream. Bring to a boil, and then reduce the heat, and let the soup simmer uncovered for 10 minutes.
Ahead of time note: If you are not going to serve the soup right away, let it cool to room temperature. Then refrigerate, covered, for up to 4 days. When you are ready to serve, bring the soup to a boil, and then stir in a little cream.
Ladle the soup into bowls, and garnish, if you wish, each serving with a sprig of fresh thyme.
Wow, thanks for typing that out for all of us! I am sure there will be many people who will be eager to try this.
DeleteThis sounds absolutely delicious. I bought a Blendtec and I have been looking for good recipes. As cold as it has been, it will be good to have some warm soups to make.
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