Blender S RECIPE BOOK oup // MELISSA RAMOS
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1 Blender Soup RECIPE BOOK // MELISSA RAMOS
2 Table of Contents Broccoli Soup... 3 Sweet Potato & Peanut Bisque... 5 Roasted Pear & Parsnip Soup... 7 Creamy Beet Soup... 9 Baja Butternut Squash Soup Table of Contents 2 Blender Soup Recipes
3 Broccoli Soup
4 Broccoli Soup ingredients 1 tbsp organic unsalted butter 1 tbsp extra-virgin olive oil 1 medium onion, chopped 1 stalk celery, chopped 4 cloves garlic, chopped 1 teaspoon chopped fresh thyme or parsley 8 cups chopped broccoli (stems and florets) 6 cups chicken broth ½ cup full fat coconut milk ½ tsp salt Freshly ground pepper to taste INSTRUCTIONS Heat butter and oil in a large pot over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds. Stir in broccoli. Add broth; bring to a simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 8 minutes. Puree the soup in batches in a blender until smooth. Stir in coconut milk salt and pepper. Broccoli Soup 4 Blender Soup Recipes
5 Sweet Potato & Peanut Bisque Matcha Latte
6 Sweet Potato & Peanut Bisque ingredients 2 large sweet potatoes (roasted in the oven for 1 hour) 1 tablespoon organic butter 1 small yellow onion, chopped 4 large cloves of garlic, minced 4 chopped organic tomatoes, chopped 1 4-ounce can diced green chilles, preferably hot, drained 1 tbsp minced fresh ginger 1 tsp ground allspice 3-4 cups vegetable broth ½ cup smooth natural peanut butter Freshly ground pepper to taste Chopped fresh cilantro leaves for garnish INSTRUCTIONS When cooking sweet potatoes, I d suggest peeling them and chopping them up to speed up the cooking time. Roast them in an oven at 400 for 30-40mins. Set aside. Meanwhile, heat butter in a large over medium-high heat. Add onion and cook, stirring, until it just begins to brown, 2 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in chopped tomatoes, green chillies, ginger and allspice. Adjust the heat so the mixture boils gently; cook for 10 minutes. Meanwhile add half the sweet potato chunks to the pot and the other half in a food processor or blender along with broth and peanut butter. Puree until completely smooth. Add the puree to the pot and stir well to combine. Thin the bisque with water, if desired. Season with pepper. Heat until hot. Garnish with cilantro, if desired. Sweet Potato & Peanut Bisque 6 Blender Soup Recipes
7 Roasted Pear & Parsnip Soup Energizing Hot Chocolate
8 Roasted Pear & Parsnip Soup ingredients 2 pounds parsnips, peeled and woody core removed 2 pears, peeled and cut into chunks 1 small yellow or white onion, peeled and cut into eighths 1 tbsp organic unsalted butter 1 tsp se salt ¼ tsp freshly ground pepper 1 cup balsamic vinegar 2 ¼ cups reduced-sodium chicken broth, or vegetable broth 2 ¼ cups coconut milk INSTRUCTIONS Position rack in lower third of oven; preheat to 450 F. Toss parsnips, pears, onion, butter, 1/2 teaspoon salt and pepper in a roasting pan. Roast, stirring every 10 minutes, until very soft and starting to brown, about 40 minutes. Meanwhile, boil vinegar in a small saucepan until syrupy and reduced to about 1/4 cup, 10 to 14 minutes. (Watch the syrup carefully during the last few minutes of reducing to prevent burning.) Remove from the heat. Puree half of the parsnip mixture with broth in a blender until very smooth; transfer to a large saucepan. Puree the other half with coconut milk until very smooth. Add to the saucepan and stir in the remaining 1/2 teaspoon salt. Reheat the soup over medium heat, stirring often, about 5 minutes. Gently reheat the balsamic syrup if it has become thicker than syrup while standing. Ladle the soup into bowls and drizzle with the balsamic syrup. Tip: Remove the fibrous, woody core of parsnips before using: quarter parsnip lengthwise and cut out the core with a paring knife. Roasted Pear & Parsnip Soup 8 Blender Soup Recipes
9 Creamy Beet Soup Pumpkin-Spiced Hormone- Balancing Latte
10 Creamy Beet Soup ingredients ½ tablespoon organic butter 1½ cups diced beets, steamed 1 cup sliced carrots 1 cup diced white onion 4 cloves garlic, minced 1 tbsp tomato paste 1 tbsp unpasteurized apple cider vinegar 2 cups vegetable stock 1 tsp coconut palm sugar ½ cup coconut milk ¼ tsp sea salt ¼ tsp pepper INSTRUCTIONS Add organic butter to a large pan and heat at medium. Add in onions, garlic, carrots, salt, and pepper and sauté until soft, roughly 7 minutes. Add in steamed beets, tomato paste, and coconut sugar and stir until everything is heated through, roughly 5 minutes. Transfer mixture to blender, add in vegetable broth, unpasteurized apple cider vinegar, and coconut milk and blend on low, then slowly increase to the highest blending level, and blend until smooth. Season with additional salt and pepper if preferred. Creamy Beet Soup 10 Blender Soup Recipes
11 Baja Butternut Squash Soup Healing Anti- Inflammatory Golden Milk
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