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SUPER SOUPS
Butternut Squash Soup
• 1 T
bsp olive oil
• 1 c
up chopped white or yellow onion
• 1 c
love garlic (minced)
• 1 m
edium apple, peeled, cored, seeded, and cut into chunks
• 2 ½ l
bs butternut squash, peeled, seeded, and cut into chunks
• 4 c
ups vegetable broth
• 1 T
bsp curry powder
• 1 c
innamon stick or a pinch of ground cinnamon
• ¾ c
up unsweetened coconut milk (optional)
• s
alt
•
freshly ground pepper
Preparation:
1
Cook onion, garlic, and apple in a pot in olive oil over medium heat until
browned.
2
A
dd all ingredients except coconut milk, salt, and pepper. Cover the pot and
simmer mixture for 20 to 25 minutes until squash is tender.
3
R
emove from heat, discard cinnamon stick, and cool for at least 30
minutes until cool enough to blend.
4
A
dd batches of squash mixture to Nutribullet and puree with extractor
blade until smooth.
5
When ready to serve, return blended soup to pot, add coconut milk, and
heat until hot. Add salt and pepper to taste.
Ginger Pea & Brown Rice Soup
• 2 c
ups frozen peas (do not thaw)
• 1 1/2 cups low-sodium vegetable stock
• 1 T
bsp green onions
• 1 t
sp miso paste
• 1 1/2 tsp ginger, coarsely chopped
• 1
0 basil leaves, coarsely chopped
• 1/2 cup cooked brown rice
Preparation:
1
H
eat peas in stock in a saucepan over medium heat. Cover and bring to a boil,
about 10 minutes.
2
Add all other ingredients except rice. Heat for one minute, then remove pot
from heat.
3
A
llow to completely cool, then carefully pour mixture into Nutribullet.
*
Pulse with Extractor Blade until smooth. Re-heat as needed and pour over
cooked brown rice in a bowl.
*NEVER BLEND WARM/HOT LIQUIDS IN THE NUTRIBULLET CUPS AS
THIS MAY DAMAGE THE PIECES. ALWAYS BLEND COLD OR ROOM
TEMPERATURE INGREDIENTS.
Tomato Soup
• 4 c
ups or 2 cans organic plum tomatoes
• 1 c
up water or vegetable broth
• 1 o
nion
• 5 c
loves garlic
• 2 m
edium sweet potatoes, peeled and chopped
• 1 t
o 2 handfuls of cashews
• s
alt and pepper to taste
Preparation:
1
P
lace tomatoes and water/broth in a pot and bring to a boil, adding onion,
sweet potato and garlic as they heat.
2
Once the mixture boils, reduce heat to simmer for 10-15 minutes until potatoes
are cooked through.
3
R
emove mixture from heat and allow to cool for 10-15 minutes. Add cooked
mixture and cashews to NutriBullet and puree with Extractor Blade until smooth.
NUTRIBULLET,
• 1 c
• 1 c
innamon stick or a pinch of ground cinnamon
innamon stick or a pinch of ground cinnamon
• ¾ c
• ¾ c
up unsweetened coconut milk (optional)
up unsweetened coconut milk (optional)
• s
• s
alt
alt
••
freshly ground pepper
freshly ground pepper
Pulse with Extractor Blade until smooth. Re-heat as needed and pour over
Pulse with Extractor Blade until smooth. Re-heat as needed and pour over
*NEVER BLEND WARM/HOT LIQUIDS IN THE NUTRIBULLET CUPS AS
*NEVER BLEND WARM/HOT LIQUIDS IN THE NUTRIBULLET CUPS AS
THIS MAY DAMAGE THE PIECES. ALWAYS BLEND COLD OR ROOM
THIS MAY DAMAGE THE PIECES. ALWAYS BLEND COLD OR ROOM
ups or 2 cans organic plum tomatoes
ups or 2 cans organic plum tomatoes
LLC
edium apple, peeled, cored, seeded, and cut into chunks
edium apple, peeled, cored, seeded, and cut into chunks
bs butternut squash, peeled, seeded, and cut into chunks
bs butternut squash, peeled, seeded, and cut into chunks
ups vegetable broth
ups vegetable broth
bsp curry powder
bsp curry powder
innamon stick or a pinch of ground cinnamon
innamon stick or a pinch of ground cinnamon
up unsweetened coconut milk (optional)
up unsweetened coconut milk (optional)
Summary of Contents for Juicer
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