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Hearty Beet Soup with Boiled Egg

Hearty Beet Soup with Boiled Egg

Beautiful vibrant healthy beet soup
#blendersoup #beet #healthy #easyrecipe

Ingredients

  • olive oil
  • 1 clove of garlic, minced
  • 1 cup diced onion
  • 2 cups steamed beets diced
  • 2 tbsp tomato paste
  • 1 tbsp lemon juice
  • 1 3/4 cup chicken broth or vegetable broth
  • 1/2 tbsp sugar
  • 1/2 cup cream, or coconut milk
  • salt and pepper to taste
  • 1/4 cup sour cream

Directions

  1. Add oil to pot, over medium heat, saute onion, garlic.
  2. Add in cooked beets, tomato paste, sugar, and lemon juice, stir until fully heated.
  3. Transfer ingredients into Ventray blender, add in coconut milk, sour cream and broth, blend over high speed until completely smooth
  4. Salt and pepper to taste
  5. Serve and garnish with dollop of cream, boiled egg, or seasoning of your choice

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Green Pea Soup

Green Pea Soup

A simple few steps for a quick savoury pureed soup
#Soup #Healthy

Ingredients

  • 2 tbsp unsalted butter
  • 2 cups chopped leeks
  • 1 cup chopped yellow onion
  • 4 cups chicken stock
  • 5 cups freshly shelled peas or 10oz package frozen peas
  • 2/3 cup chopped fresh mint leaves
  • 2 tsp kosher salt
  • ½ tsp freshly ground pepper
  • ¾ cup crème fraîche
  • ½ cup freshly chopped chives
  • garlic croutons for topping

Directions

  1. In large saucepan, heat butter, add in leeks, onion, and cook over medium heat for 5 minutes or until onion is tender
  2. Turn to high heat, add chicken stock bring to boil, add peas and cook for 5 minutes.
  3. Turn off heat, set aside, add mint, salt, pepper to taste
  4. Pour into Ventray blender, add ¼ cup of crème fraîche, blend using soup setting, pulse for extra time until well pureed
  5. Whisk in rest of the crème fraîche, season to taste

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Chipotle Butternut Squash Soup (Blender)

Chipotle Butternut Squash Soup (Blender)

Easy blender dinner soup
#soup #blender #easyrecipe #healthy

Ingredients

  • 2 cups diced peeled butternut squash
  • 1 small; carrot finely chopped
  • 1 green onion sliced
  • ½ tsp ground cumin
  • 1 tbsp olive oil
  • 2 garlic cloves minced
  • 2 cups vegetable broth
  • 1 can diced tomatoes
  • 3 ounces of cream cheese cubed
  • ¼ cup fresh basil
  • 1 chipotle pepper in adobo sauce
  • 1 can black beans rinsed/drained
  • 1 can corns drained
  • 2 cups fresh baby spinach
  • Fresh sage, parsley for garnish

Directions

  1. Add olive oil in a large saucepan, sauté the squash carrot onion and cumin in oil for 10 minutes. Add in garlic and cook for another 1 minute
  2. Add 1 ½ cups broth, bring it to boil, reduce heat, cover and simmer until vegetables are tender
  3. Transfer mixture to blender, add in tomatoes, cream cheese, basil chipotle pepper and the remaining broth, blend on medium speed for 2-4 minutes, pulse if you want a smoother texture
  4. Pour soup from blender back into sauce pan, add in beans, corn, spinach, cook stir, add in sage, parsley
  5. Garnish your soup with roasted seeds, a dollop of sour cream

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Guacamole

Guacamole

Made with fresh ingredients, spread it on pita, tortilla chips, or even for your favourite sandwich
#Dips #Healthy

Ingredients

  • 2 cups cilantro leaves
  • ¼ onion
  • 2 tablespoons fresh lime juice
  • 1 clove garlic
  • 1 medium jalapeno, stem removed
  • 1 serrano, stem removed
  • 1 teaspoon salt
  • 1 large fresh ripe avocado, pitted and peeled

Directions

  1. Add all ingredients EXCEPT avocado into your Ventray blender
  2. Using vegetable setting, blend until texture smooth into paste like texture
  3. Add in avocado, pulse a few times until evenly blended

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Savoury Pumpkin Hummus

Savoury Pumpkin Hummus

This pumpkin hummus recipe is completely vegan and taste great.
#Dip #Snack

Ingredients

  • 1 can (425g) of chickpeas drained
  • 1 cup pumpkin puree, alternative: sweet potato
  • 2 cloves of garlic
  • 1 tbsp fresh lemon juice
  • 1 tsp cumin
  • ¼ smoked paprika
  • ¼- ½ tsp coriander
  • ¼ tsp cayenne
  • 2-3 tbsp broth (or water)
  • sea salt to taste
  • 2 tbsp of Tahini paste 

Directions

  1. Drain the chickpeas, then add into Ventray blender along with pumpkin, garlic, lemon juice, cumin, paprika, coriander, and cayenne into your blender
  2. Blend until chickpeas turn into puree
  3. Add in broth and Tahini paste gradually while pulsing the mixture
  4. Add in lime and salt to taste

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Smoked Salmon Paté

Smoked Salmon Paté

Whizz up this salmon dip recipe in just under 10 minutes!
#Snack #Dip

Ingredients

  • 150g smoked salmon
  • 200g soft cream cheese
  • 1 tbsp crème fraiche
  • juice of half of a lemon
  • handful of dill and chives chopped
  • black pepper to taste
  • sea salt for seasoning
  • 1 tsp Dijon mustard (optional)

Directions

  1. Add cream cheese, crème fraiche, lemon juice, pepper, and mustard into Ventray blender, secure lid, blend using speed 3 for 2 minutes or until well blended
  2. Add smoked salmon, pulse a few times
  3. Stir in herbs, sea salt and pepper to taste
  4. Serve on toast, or crackers

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White Bean Hummus

White Bean Hummus

Switch the traditional chickpeas with white beans for a milder hummus.
#Dip #Snack

Ingredients

  • 1 can (15.8oz) white beans
  • 2 cloves of garlic
  • ½ cup tahini paste 
  • 1 tsp salt
  • ½ cup fresh lime juice
  • ½ chipotle pepper, seeds removed
  • ¼ cup fresh cilantro leaves
  • ½ tsp cumin (optional)

Directions

  1. Add white beans to Ventray blender, blend using speed 3 for 2-3 minutes
  2. Add in rest of the ingredients, blend until desired consistency reached
  3. Add in extra virgin olive oil if needed to reach a paste-like texture

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Moroccan Carrot Dip

Moroccan Carrot Dip

Serve with perfect dip with pita chips or flat bread.
#Snack 

Ingredients

  • 4 large carrots, peeled and chopped
  • 2 tbsp extra virgin olive oil
  • 1 tbsp Moroccan seasoning
  • 1 cup sour cream
  • salt and pepper to taste

  • ginger powder, white pepper, coriander, turmeric, cinnamon

Directions

Add roasted carrots, and all other ingredients into your Ventray blender

Oven Directions

  1. Preheat oven to 390°F, place carrots on a lined baking tray
  2. Drizzle with olive oil, sprinkle with Moroccan seasoning, toss until well mixed

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Nutty Beet Dip

Nutty Beet Dip

Super creamy roasted beet dip, perfect pair with warm breads and chips or as a veggie dip.
#Dip #Snack #Healthy

Ingredients

  • 6 medium beets trimmed
  • 2 small cloves of garlic, minced
  • 1 red chile pepper, seeded and minced,
  • 1 cup plain Greek Yogourt
  • 3 tbsp extra-virgin olive oil
  • 1 ½ tbsp. pure maple syrup
  • 1 tsp salt
  • ¼ cup roasted hazelnuts or cashews or walnuts
  • 2 tbsp goat cheese crumbled
  • 2 scallions sliced

Directions

  1. Peel roasted beets, cut into wedges, then transfer into Ventray blender
  2. Add all ingredients except goat cheese and scallions
  3. Blend using speed 5 for about 2-3 minutes
  4. Add in nuts, cheese, scallions, pulse for 1 minute or until well blended
  5. Season with salt and pepper to taste

Oven Directions

  1. Preheat oven to 360°F
  2. Put beets in small roasting pan, add about ¼ cup of water
  3. Cover with foil, bake for about 1hr or until tender, cool slightly

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Cheesy Spinach Dip

Cheesy Spinach Dip

Classic party must have, the rich creamy taste makes it the perfect party dip
#Snack

Ingredients

  • 10oz (1 Package) frozen spinach, thawed, drained
  • ½ teaspoon paprika
  • ½ cup mayonnaise
  • ½ cup sour cream
  • ¼ teaspoon salt
  • ¼ teaspoon fresh ground black pepper
  • 1 garlic clove peeled
  • ¼ cup grated parmesan cheese
  • ¼ cup shredded mozzarella cheese

This version of the spinach dip uses frozen spinach instead of the knorr spinach mix.

Directions

  1. Completely thaw and drain the spinach, squeeze as much liquid out of it as possible, clean and pat dry with paper towels to remove excess water
  2. Preheat oven 350F, while you add spinach, paprika, mayonnaise, sour cream, salt, pepper, garlic into the Ventray 600 Blender, turn on machine, blend and increase speed up to speed dial 4
  3. Pour all content in oven-safe dish and add parmesan and mozzarella cheese into the mixture, bake uncovered for 20-25 minutes until bubbly
  4. Serve with cracker or pita bread, veggies or toast

Make This Recipe With

  1. Blender
  2. Oven-safe dish

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