soup

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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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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