I only recently explored the ease and wonders of making soup directly in my Vita-mix. It's changed everything! With the cooler weather, I am trading my green smoothies for savory veggie soups.
I'll warn you, the following is a whole lot of shameless gushing over how much I still love my Vita-mix. I wish everyone could have one-----particularly those who need, or want, to improve their diet. There are claims of this or that out there with every gadget, but Vita-mix's claim that their blender will improve the way you eat is true! At least in my experience. I love my blender!
Okay, Vita-mix gushing over...
Anyhow, soup season is on and I'm enjoying throwing little bits of this or that into my blender for an "instant" soup. This was today's...
The leftovers turned into a base for a curry over quinoa. Both equally delicious.
Into the Blender Fall Soup
4 slices roasted Kabocha Squash (peel and all)
2 cloves roasted garlic (or raw, if you don't have any roasted on hand)
1/3 C. cooked black beans
1/3 C. coconut milk
5 mushroom slices
1/2 Rapunzel Vegetable Bouillon cube (my favorite, by far)
1 large carrot (or 2 small), either raw or steamed (mine were steamed)
5 Tamari Almonds (or regular toasted almonds)
1 heaping T. yellow Miso paste
enough boiling water to get it all moving--- I used 2 C.
I threw all of the above into the blender and whirled it until it was smooth and hot----- about 3 minutes total. You could also use a food processor but I suspect you'll need to warm the blended soup on the stove afterwards (the Vita-mix heats the soup due to its high speed action).
Printer-friendly Recipe
*** Have you tried Amazon's subscribe & save option? The bouillon cubes are one of the grocery items I subscribe to and I save a lot that way!
