EASY & HEALTHY SOUP RECIPES | vitamix soup recipes

EASY & HEALTHY SOUP RECIPES | vitamix soup recipes

October 26, 2019 100 By William Morgan


– As the weather starts to cool,
our bodies crave warming,
nourishing meals.
Those meals that warm
us from the inside out.
And there’s no easier
way to accomplish that
than with some easy and
healthy soup recipes.
But rather than give you
just one recipe today,
I’ve got three brand new, vibrant
and flavorful soup recipes
because when they’re this easy to make
you might as well whip up a couple
and save them for a rainy or snowy day.
For today’s video, I’m happy to partner
with my friends at Vitamix
because having a high-powered blender
makes this soup recipes
ultra creamy and smooth.
And after I show you how to make them,
I’ll show you how to meal prep them
into individual serving sizes
so that you can easily
reheat them in the future.
All right, let’s dive in.
Our first soup recipe
requires a little roasting
so pre-heat your oven to
425 degrees Fahrenheit.
And the vegetable that we’ll
be roasting is cauliflower
for a smooth and creamy,
roasted cauliflower soup.
Start by cutting the cauliflower in half,
then half again.
And once you have quarters,
you can slice at a diagonal
to remove the florets from the stem.
Use your knife to cut the larger florets
into smaller bite size pieces
and then repeat this process
with the other quarters
until all of the florets are removed
and about the same size.
Transfer the cauliflower to a baking sheet
and drizzle with a couple tablespoons
of avocado oil or olive oil.
Cauliflower is a very
neutral flavored vegetable
so we need to give it an extra
pop of flavor with spices.
And two spices that pair well with it
are cumin and coriander.
So I’ll add one teaspoon of cumin,
a half a teaspoon of coriander
and some salt and pepper.
Then just dig in with your hands
and make sure that
everything is mixed together
and well coated.
Spread the cauliflower in a single layer
and try to make sure no
pieces are overlapping
so that they can get beautifully golden.
Next, slice a white or
yellow onion in half
and don’t worry about peeling it.
Just drizzle with a little oil
and rub it on the cut side,
then flip the onion over
and nestle it on the baking sheet.
The last item we’ll add to
our roasting sheet is garlic
and roasted garlic has a
more mild and sweeter flavor
than raw garlic,
so you can use three
to four cloves or more,
depending on how much you like garlic.
And just like our onion,
we don’t need to peel the garlic
but I do recommend using a
knife to slice off one end
as it will make is easier to
squeeze the garlic clove out
after it’s roasted.
Add the garlic to a small
piece of aluminum foil
and drizzle with oil.
Wrapping the individual
garlic cloves in aluminum foil
prevents the cloves from burning
but you could also wrap
them in parchment paper
if you prefer to use that.
Everything fits on my
baking sheet, just barely
but you could always use a
second baking sheet if needed.
Place the veggies in the
oven for 30 to 35 minutes
or until the edges of the
cauliflower are nice and golden.
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When the cauliflower is done,
remove it from the oven
and let it cool just enough
that you can transfer it
to your Vitamix blender.
I like to use a large spatula
to scoop up the florets
and place them in the container.
Just remember to save
several pieces of cauliflower
to garnish the top of
the soup when we’re done.
For the onion, just slice off the stem and
carefully remove the outer skin
and place the onion halves in the blender.
And yes, you’re totally fine
placing them in as halves.
No cutting or dicing is needed.
Open the little pack of roasted garlic
and each clove should now be super soft
and you can just squeeze it out
of its skin into the blender
Our last ingredient is four
cups of vegetable broth,
so pour that into the container
and then this roasted
cauliflower soup is almost done.
Start the blender on low speed
but quickly increase it to maximum speed
and blend for one to two minutes
or until it’s nice and creamy.
Pour the soup into a bowl
and I like to give the top
a swoosh with a spoon
so it doesn’t look like
it’s just been poured.
Then garnish with a few of the
roasted cauliflower florets,
toasted almond slices and
fresh thyme for a tasty
and low carb soup recipe that’s
perfect during the holidays
to offset some of those heavier meals.
Our next soup recipe is a
bit more hardy and filling
and that’s because it’s sweet potato soup.
You guys know I love sweet
potato in all of its forms
but a bowl of this thick and creamy soup
always hits the spot.
To get started, peel 1
1/2 pounds of sweet potato
and slice into half inch thick pieces.
Stack a few slices of the sweet
potato on top of each other
and then dice those into cubes.
In the last video you saw
me roast sweet potato,
but this week we’ll cook
it on the stove top.
So once you’ve diced up
all your sweet potato,
place it in a bowl and set it to the side.
Next, peel and slice three carrots.
Carrots, like sweet potato
and other orange veggies,
are loaded with beta carotene,
so they definitely help to give
this soup a nutrient boost.
Then slice and dice one yellow onion
and try not to cry too
much like I always do.
I’ve heard that if you chill
the onion in the freezer
for 10 to 15 minutes before cutting it,
it prevents the tears but I
always forget to try that.
If you guys have tried that and it works,
please let me know in the comments below.
To flavor this soup, we’ll add some ginger
and ginger is always great
during the colder months
as it helps to boost our immune system.
Just use the back of a
spoon to peel the ginger,
then slice and finally dice
until you have about
one tablespoons worth.
If you’d like to add a little more,
feel free to do so.
Heat a large pot on medium heat
and add a couple tablespoons
of avocado oil or olive oil.
Add the diced onions and carrots
and stir them for six to eight minutes
or until the carrots
have softened slightly.
Add the fresh ginger along with
two cloves of minced garlic
and a quarter teaspoon
each of red pepper flakes
and paprika for that hint of spice.
Stir this together for
another two to three minutes
or until it becomes fragrant.
Add the diced sweet potato and
four cups of vegetable broth
and once all the broth is in the pot,
I like to give it one last
stir to get all that goodness
off the bottom.
Turn the heat to high
and bring this to a boil,
then reduce the heat to low,
add a lid and simmer for 15 to 20 minutes
or until the sweet potato is fork tender.
Carefully remove the pot from the stove
and place it next to
your Vitamix container.
Use the ladle to scoop out
most of the chunky bits
and then pour any remaining
liquid from the pot
into the container.
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Add the lid to your blender,
place it on the base
and start blending.
Again, you’ll blend this soup on high
for one to two minutes or
until it’s velvety smooth.
If your soup is too thick,
just add a small amount of
vegetable broth or water
to thin it out.
But be careful not to go
over the maximum fill line
on your container
because this recipe
gets pretty darn close.
Pour the soup into a
bowl, give it a swoosh
and add some toppings.
I love to top mine with
greens like watercress
and then I dollop a few
tablespoons of coconut cream,
but you could also use yogurt
and then to get that pretty swirl,
just use a chopstick to draw
some squiggly lines through it.
For a little crunch, I love pistachios
and for a kick of heat, I
sprinkle red pepper flakes
and cracked black pepper.
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For our last soup recipe,
we’ll make a vibrant and
nutrient, packed beet soup.
To get started, peel,
slice and dice one parsnip.
I love to use parsnip in this recipe
rather than potato just to
add some veggie variety.
And the bonus is that
it still adds creaminess
but has less carbs and more fiber.
Next, slice and dice one
onion and place it in a bowl
as we’ll take it over to the
stove top here in a second.
To add a little zest and spiciness,
peel and finally dice one
tablespoon of fresh ginger.
Now I wasn’t very good at
eyeballing the right amount here
and have quite a bit of extra,
but that’s fine as I’ll save it and add it
to my chai-spiced coconut
milk recipe tomorrow.
All right, it’s time to grab our beets.
You’ll need three large
beets about this size
and if yours are smaller,
you can use four.
Remove the leaves and don’t toss these.
These leaves are packed with nutrients
and are great to saute or add to smoothies
just as you would spinach
or any other leafy green.
I also recently learned a kitchen hack
from Cooks Illustrated
and that’s if you spray
your wood cutting board
with non-stick spray or in my case,
I’m using avocado oil spray,
it helps to prevent the
beets from staining it
and makes clean-up that much easier.
Slice the ends off the beets
and then use a vegetable peeler
to remove the skin.
Slice the beets into
half inch thick slices
then stack a few of the
slices and dice them up.
Once you’ve done this to all three beets,
scoop them up into a
bowl and set them aside.
And then immediately,
wash your cutting board
and your hands.
I do have several tips
for getting beet stains
off of your hands on the
full recipe blog post,
so make sure to check that out.
Heat a large pot on medium heat
with a couple tablespoons of oil
and add the diced onions.
Let them cook for three to four minutes
or until they’re softened,
then add the ginger, three
cloves of minced garlic,
salt and pepper, and
cook for an additional
one to two minutes and it
should become nice and fragrant.
Add the diced beets, parsnips
and four cups of vegetable broth,
then turn the heat to
high and bring to a boil.
Once it’s boiling, reduce the heat to low,
cover the pot and simmer
for 25 to 30 minutes
or until the beets are fork tender.
Carefully move your pot
next to your Vitamix
and use a ladle to transfer
the soup to your blender.
Then blend for one to two minutes
just as we’ve done with the other soups.
I get a lot of questions on
why I love my Vitamix so much
and hopefully you see why
but honestly, it’s
because good, healthy food
is made in my Vitamix
and it’s made easier.
And I’m a big fan of
saving time in the kitchen.
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Pour your beet soup into a bowl,
give it a swoosh, add some fresh parsley
and a few dollops of
coconut cream or yogurt.
Draw a little swirl for presentation
and then I like to sprinkle
some black sesame seeds
and cracked black pepper on top.
(light music)
Now I did promise at the beginning
that I’d show you how I meal
prep and freeze these soups
and my tried and true
method is with Weck jars.
They’re freezer safe,
stack on top of each other
and you can reheat them
straight from the freezer
in the same jar.
When you fill them up,
just make sure to leave
a little space at the top for expansion.
I also just discovered
these silicone Souper Cubes
which are essentially large
silicon ice cube trays
made for freezing soups.
I’ll link these in the description box
but they come in one
coup and two cup sizes
and you just pour your soup
straight from your blender into them.
Because they have lids,
they’re also easily stackable
and once your soup is frozen,
you can just pop out a
serving and reheat it
for the perfect bowl of soup.
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I hope you guys love
these new soup recipes
and as a reminder, I have
several more Vitamix soup recipes
on my website
including a butternut squash soup
that is a reader favorite,
a carrot ginger soup,
a roasted red pepper and tomato soup
and a dairy free cream of celery soup.
So you’ve many options to choose from.
All right, if you love this video,
make sure to give it a thumbs up
and I will see you guys
again in the next video.
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