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Pumpkin Cream Soup

Pumpkin Cream Soup

Fast and simple version of a cream pumpkin soup, Ready under 15 minutes.
#soup #dinner

Ingredients

  • 500g pumpkin
  • 50ml light cream
  • 250g whole milk
  • 25g sugar
  • 1 tsp cinnamon
  • butter
  • salt and pepper to taste
  • Pepper, nutmeg, garlic (optional)

Directions

  1. Peel pumpkin, cut into chunks, add a chunk of butter onto pumpkin and steam until fully cooked
  2. Add in cooked pumpkin into Ventray Blender, add in milk, cream and sugar, blend using soup mode or high speed until soup texture reached.

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Sweet Potato Soup

Sweet Potato Soup

Easy healthy sweet potato soup made in a blender
#soup #easyrecipe #blendersoup

Ingredients

  • olive oil
  • sweet potatoes
  • vegetable broth
  • italiano seasoning
  • 1/2 tsp cumin
  • 1/4 tsp turmeric
  • salt and pepper
  • 1/2 onion
  • carrots
  • toppings: nuts, sesame seeds

Directions

  1. Saute onion in olive oil over medium high heat, until soft
  2. Add in sweet potato, saute for 8 minutes, stirring frequently.
  3. Add in broth, seasoning, bring to boil, then cover and simmer on medium low heat for 20 minutes.

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Loaded Potato Soup

Loaded Potato Soup

The variation of potato soup you can create is only limited by your imagination!
#Soup

Ingredients

  • 1 cup of milk
  • 1 cup chicken broth
  • ¼ cup butter
  • 1/2 cup sour cream (optional)
  • ¾ cup cream or half and half
  • ½ onion
  • 4 boiled/baked russet potatoes
  • ½ cup cauliflower florets
  • 12 slices cooked flavoured bacon
  • 2 tbsp chopped fresh chives
  • 1 tsp freshly ground pepper
  • 2 ½ teaspoons of salt
  • ¼ cup cheddar cheese
  • shredded cheese for topping

Directions

  1. Add onion, potatos, cauliflower, butter, 1 tablespoon of chives, sour cream, some salt and pepper into Ventray Blender
  2. Blend using medium speed for about 90 seconds or until potatos are fully chopped
  3. Add in milk, cream, pepper. salt, broth, 6 slices of bacon, blend using soup function.
  4. You can add on more time until soup has reached your preferred consistency and texture.

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Three Mushroom Velouté

Three Mushroom Velouté

Rich, indulgent, full of earthy flavour
#Soup

Ingredients

  • 1 lb white mushrooms finely chopped
  • 1 lb shiitake mushrooms, stems removed, finely chopped
  • ½ lb porcini mushrooms sliced, use wild mushrooms if you prefer
  • 1 tablespoon fresh lemon juice
  • 4 ½ cup chick broth
  • 2 large garlic cloves minced
  • 2 teaspoons extra virgin olive oil or butter
  • ¼ cup crème fraiche
  • ½ cup heavy cream
  • 1 teaspoon ground coriander
  • chopped parsley, fresh thyme, salt and pepper for taste

This is the mushroom soup recipe that will wow your family and friends. Nothing can go wrong with creamy mushroom soup for a cozy night. You can use variety of mushrooms as your liking, substitute with chestnut mushrooms cremini mushrooms or wild mushrooms for whatever you are craving for.

Directions

  1. Add butter/olive oil to sauce pan, add the diced fresh mushrooms, garlic, thyme, small amount of seasoning
  2. Add chicken stock and lemon juice, bring to boil, lower the heat, add in heavy cream, simmer over medium-low heat until mushrooms tender
  3. Work in batches, puree the soup in Ventray blender using soup setting, blend until they are very smooth
  4. Return to sauce pan, simmer in medium heat, add in crème fraiche.
  5. In a nonstick skillet, add butter, coriander, and sliced porcini mushrooms, saute and season to taste
  6. To serve, pour soup in a large bowl, garnish with chopped parsley, fresh grounded pepper, and sautéed porcini mushrooms

Make This Recipe With

  1. Blender
  2. Sauce pan
  3. Nonstick Skillet

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Simple Tomato Soup

Simple Tomato Soup

With pantry ingredients, this soup will be ready under 20 minutes
#soup

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • 1 medium size onion, chopped
  • 1 stalk celery chopped
  • 2 cloves of garlic chopped
  • 1 can (28oz) whole peed tomatoes with juice
  • 1 ½ cups chicken broth
  • ½ teaspoon salt
  • ½ teaspoon freshly grounded black pepper
  • ½ teaspoon paprika
  • ½ cup half-and-half (optional)
  • 1 tsp fresh thyme, parsley, basil for garnish

Using just pantry ingredients this soup will be ready under 20 minutes, you can make ahead and freeze the extra for rainy-day emergencies. Serve with warm toasted cheese bread or tortillas, drizzle the soup with olive oil to give that extra creamy texture.

Directions

  1. Heat butter and olive oil over medium heat until melted, add in garlic and thyme in heated butter
  2. Add in onion and celery season with paprika, cook until softened and translucent
  3. Stir in canned tomatoes with juice and broth, simmer over high heat, reduce heat and maintain simmer for about 8-10 minutes, add in salt and pepper
  4. Work in batches, pour soup into Ventray blender, blend using soup setting until well blended and thicken. Add in half-and-half use pulse function
  5. Serve hot and garnish with thyme, parsley or basil

Make This Recipe With

  1. Blender
  2. Medium Saucepan

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Creamy Broccoli Soup

Creamy Broccoli Soup

Healthy creamy broccoli soup will bring warmness to your body and heart
#Soup #Healthy

Ingredients

  • 2 tablespoons butter
  • 1 medium onion, peeled, coarsely chopped
  • 2 garlic cloves, peeled, coarsely chopped
  • 3-4 lbs of broccoli florets roughly chopped
  • 7 cups chicken stock
  • 1 teaspoon sea salt
  • 1 cup cream or milk
  • 1/8 teaspoon cayenne pepper
  • ½ cup cheddar cheese grated or crumbled
  • freshly grounded black pepper for taste

Ventray’s creamy broccoli soup is super easy to make, try it with garlic bread or your favourite cheesy toast, satisfaction guaranteed. Broccoli has a lot to offer, its rich in manganese, vitamin B1, vitamin A, and its a great source of omega-3 fatty acids and protein.

Directions

  1. Melt butter in stock pot, add onion and garlic, sauté until translucent
  2. Add broccoli florets, broth, salt, bring it to boil, than cook over medium heat, cover and simmer for 10 minutes
  3. Pour soup into Ventray Blender only fill half way, blend and puree in batches; using pre-programmed soup function to blend all ingredients evenly. Than use pulse function to puree all the ingredients
  4. Return pureed content into stock pot over medium high heat, stir in cream or milk slowly, add in cayenne pepper and freshly grounded pepper. Add salt to taste, simmer for another 5 minutes
  5. Serve soup hot, garnish with cheddar cheese, top it off with garlic toast

Make This Recipe With

  1. Blender
  2. Stock Pot or Saucepan

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Avocado Soup

Avocado Soup

Rich velvety avocado soup pureed in your blender under 10 minutes
#Soup #Healthy

Ingredients

  • 3 avocados
  • 3 cups of chicken broth
  • 3 tbsp lemon or lime juice
  • 1/3 cup fresh cilantro
  • 1 tsp ground cumin
  • 1 tsp sea salt
  • ¼ tsp cayenne pepper
  • pinch of black pepper
  • 1/3 cup sour cream (optional)

  • crab meat and mango chunks
  • tortilla chips and grilled chicken breast chunks

Directions

  1. Combine all ingredients into Ventray blender, blend using soup setting or speed 4 for 4-5 minutes until well blend
  2. Serve immediately or refrigerate until completely chill

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Easter Carrot Soup

Easter Carrot Soup

A traditional Easter holiday soup, taste of spring’s freshness
#Soup

Ingredients

  • 1 tbsp butter
  • 1 tbsp extra-virgin olive oil
  • 1 tsp thyme
  • 1 tsp parsley
  • 1 medium onion chopped
  • 1 stalk celery chopped
  • 2 cloves of garlic minced
  • 5 cups chopped carrots
  • 4 cups chicken broth
  • ½ cup of coconut milk (optional)
  • ½ tsp sea salt
  • ¼ tsp turmeric
  • ¼ tsp coriander
  • freshly grounded pepper to taste

To make your soup more creamy, add in coconut milk while you blend.

Carrot soups can be made ahead and freeze up to 3 months.

Directions

  1. Heat butter and oil in saucepan over medium heat, once butter melted, add in onion, celery cook for 4-6 minutes until softened
  2. Add garlic, thyme, parsley, cook until fragrant
  3. Add in carrots, broth bring it to simmer over high heat, then reduce heat and cook until carrots are tender
  4. Stir in spices, work in batches pour content into Ventray blender, secure lid and blend using soup function

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Roasted Butternut Tomato Bisque

Roasted Butternut Tomato Bisque

Ingredients you can find at any local market, easy simple bisque made under 20 minutes.
#soup #healthy #dinner

Ingredients

  • ½ cup lightly packed sage, and parsley
  • ¼ cup extra virgin olive oil
  • 3 cloves of garlic
  • ½ tsp salt and pepper
  • 800g cubbed butternut squash
  • 946ml (1 carton) chicken broth
  • 700ml (1 jar) tomato basil pasta sauce
  • Sour cream
  • 2 tbsp grated parmesan cheese

Directions

  1. Combine sage, parsley, olive oil, garlic, salt and pepper into Ventray blender and pulse for a few times
  2. Add in cooked squash, chicken broth and blend until puree forms
  3. Pour squash puree into a large pot, add in tomato sauce, simmer over medium heat for 10 minutes
  4. Serve with a dollop of sour cream, sprinkle parmesan cheese on top

Oven Directions

  1. Preheat oven to 400F
  2. Toss squash in herb-oil spread on parchment paper lined with baking sheet.
  3. Bake for 45min or until they are completely tender.

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Almond Asparagus Soup

Almond Asparagus Soup

This recipe will deliver a rich smooth creamy asparagus soup, completely vegan and tastes amazing.
#Soup

Ingredients

  • 1 tbsp extra virgin olive oil
  • 2 ½ chicken broth
  • ½ cup almond or cashew milk
  • 1 bunch asparagus, stalks trimmed, chopped
  • ¼ cup cashew or almond
  • ½ cup cauliflower florets
  • 1 tsp salt, and more to taste
  • 1 tsp pepper
  • ½ tbsp fresh lemon juice

Directions

  1. In large saucepan, warm oil over medium high heat, saute minced garlic until translucent and fragrant
  2. Add in chicken broth, bring to boil, lower heat add in cauliflower and asparagus, simmer for 3-5 minutes
  3. Stir in almond and salt
  4. Pour soup content into Ventray blender, add in almond milk, blender for 30-60 seconds using high speed
  5. Stir in lemon juice, add more salt and pepper to taste

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