EASY & HEALTHY SOUP RECIPES | vitamix soup recipes

– As the weather starts to cool, our bodies crave warming,
nourishing meals. Those meals that warm
us from the inside out. And there’s no easier
way to accomplish that than with some easy and
healthy soup recipes. But rather than give you
just one recipe today, I’ve got three brand new, vibrant
and flavorful soup recipes because when they’re this easy to make you might as well whip up a couple and save them for a rainy or snowy day. For today’s video, I’m happy to partner with my friends at Vitamix because having a high-powered blender makes this soup recipes
ultra creamy and smooth. And after I show you how to make them, I’ll show you how to meal prep them into individual serving sizes so that you can easily
reheat them in the future. All right, let’s dive in. Our first soup recipe
requires a little roasting so pre-heat your oven to
425 degrees Fahrenheit. And the vegetable that we’ll
be roasting is cauliflower for a smooth and creamy,
roasted cauliflower soup. Start by cutting the cauliflower in half, then half again. And once you have quarters,
you can slice at a diagonal to remove the florets from the stem. Use your knife to cut the larger florets into smaller bite size pieces and then repeat this process
with the other quarters until all of the florets are removed and about the same size. Transfer the cauliflower to a baking sheet and drizzle with a couple tablespoons of avocado oil or olive oil. Cauliflower is a very
neutral flavored vegetable so we need to give it an extra
pop of flavor with spices. And two spices that pair well with it are cumin and coriander. So I’ll add one teaspoon of cumin, a half a teaspoon of coriander and some salt and pepper. Then just dig in with your hands and make sure that
everything is mixed together and well coated. Spread the cauliflower in a single layer and try to make sure no
pieces are overlapping so that they can get beautifully golden. Next, slice a white or
yellow onion in half and don’t worry about peeling it. Just drizzle with a little oil and rub it on the cut side, then flip the onion over and nestle it on the baking sheet. The last item we’ll add to
our roasting sheet is garlic and roasted garlic has a
more mild and sweeter flavor than raw garlic, so you can use three
to four cloves or more, depending on how much you like garlic. And just like our onion, we don’t need to peel the garlic but I do recommend using a
knife to slice off one end as it will make is easier to
squeeze the garlic clove out after it’s roasted. Add the garlic to a small
piece of aluminum foil and drizzle with oil. Wrapping the individual
garlic cloves in aluminum foil prevents the cloves from burning but you could also wrap
them in parchment paper if you prefer to use that. Everything fits on my
baking sheet, just barely but you could always use a
second baking sheet if needed. Place the veggies in the
oven for 30 to 35 minutes or until the edges of the
cauliflower are nice and golden. (light music) When the cauliflower is done, remove it from the oven
and let it cool just enough that you can transfer it
to your Vitamix blender. I like to use a large spatula
to scoop up the florets and place them in the container. Just remember to save
several pieces of cauliflower to garnish the top of
the soup when we’re done. For the onion, just slice off the stem and carefully remove the outer skin and place the onion halves in the blender. And yes, you’re totally fine
placing them in as halves. No cutting or dicing is needed. Open the little pack of roasted garlic and each clove should now be super soft and you can just squeeze it out
of its skin into the blender Our last ingredient is four
cups of vegetable broth, so pour that into the container and then this roasted
cauliflower soup is almost done. Start the blender on low speed but quickly increase it to maximum speed and blend for one to two minutes or until it’s nice and creamy. Pour the soup into a bowl
and I like to give the top a swoosh with a spoon
so it doesn’t look like it’s just been poured. Then garnish with a few of the
roasted cauliflower florets, toasted almond slices and
fresh thyme for a tasty and low carb soup recipe that’s
perfect during the holidays to offset some of those heavier meals. Our next soup recipe is a
bit more hardy and filling and that’s because it’s sweet potato soup. You guys know I love sweet
potato in all of its forms but a bowl of this thick and creamy soup always hits the spot. To get started, peel 1
1/2 pounds of sweet potato and slice into half inch thick pieces. Stack a few slices of the sweet
potato on top of each other and then dice those into cubes. In the last video you saw
me roast sweet potato, but this week we’ll cook
it on the stove top. So once you’ve diced up
all your sweet potato, place it in a bowl and set it to the side. Next, peel and slice three carrots. Carrots, like sweet potato
and other orange veggies, are loaded with beta carotene, so they definitely help to give
this soup a nutrient boost. Then slice and dice one yellow onion and try not to cry too
much like I always do. I’ve heard that if you chill
the onion in the freezer for 10 to 15 minutes before cutting it, it prevents the tears but I
always forget to try that. If you guys have tried that and it works, please let me know in the comments below. To flavor this soup, we’ll add some ginger and ginger is always great
during the colder months as it helps to boost our immune system. Just use the back of a
spoon to peel the ginger, then slice and finally dice until you have about
one tablespoons worth. If you’d like to add a little more, feel free to do so. Heat a large pot on medium heat and add a couple tablespoons
of avocado oil or olive oil. Add the diced onions and carrots and stir them for six to eight minutes or until the carrots
have softened slightly. Add the fresh ginger along with
two cloves of minced garlic and a quarter teaspoon
each of red pepper flakes and paprika for that hint of spice. Stir this together for
another two to three minutes or until it becomes fragrant. Add the diced sweet potato and
four cups of vegetable broth and once all the broth is in the pot, I like to give it one last
stir to get all that goodness off the bottom. Turn the heat to high
and bring this to a boil, then reduce the heat to low, add a lid and simmer for 15 to 20 minutes or until the sweet potato is fork tender. Carefully remove the pot from the stove and place it next to
your Vitamix container. Use the ladle to scoop out
most of the chunky bits and then pour any remaining
liquid from the pot into the container. (light music) Add the lid to your blender,
place it on the base and start blending. Again, you’ll blend this soup on high for one to two minutes or
until it’s velvety smooth. If your soup is too thick, just add a small amount of
vegetable broth or water to thin it out. But be careful not to go
over the maximum fill line on your container because this recipe
gets pretty darn close. Pour the soup into a
bowl, give it a swoosh and add some toppings. I love to top mine with
greens like watercress and then I dollop a few
tablespoons of coconut cream, but you could also use yogurt and then to get that pretty swirl, just use a chopstick to draw
some squiggly lines through it. For a little crunch, I love pistachios and for a kick of heat, I
sprinkle red pepper flakes and cracked black pepper. (light music) For our last soup recipe, we’ll make a vibrant and
nutrient, packed beet soup. To get started, peel,
slice and dice one parsnip. I love to use parsnip in this recipe rather than potato just to
add some veggie variety. And the bonus is that
it still adds creaminess but has less carbs and more fiber. Next, slice and dice one
onion and place it in a bowl as we’ll take it over to the
stove top here in a second. To add a little zest and spiciness, peel and finally dice one
tablespoon of fresh ginger. Now I wasn’t very good at
eyeballing the right amount here and have quite a bit of extra, but that’s fine as I’ll save it and add it to my chai-spiced coconut
milk recipe tomorrow. All right, it’s time to grab our beets. You’ll need three large
beets about this size and if yours are smaller,
you can use four. Remove the leaves and don’t toss these. These leaves are packed with nutrients and are great to saute or add to smoothies just as you would spinach
or any other leafy green. I also recently learned a kitchen hack from Cooks Illustrated and that’s if you spray
your wood cutting board with non-stick spray or in my case, I’m using avocado oil spray, it helps to prevent the
beets from staining it and makes clean-up that much easier. Slice the ends off the beets
and then use a vegetable peeler to remove the skin. Slice the beets into
half inch thick slices then stack a few of the
slices and dice them up. Once you’ve done this to all three beets, scoop them up into a
bowl and set them aside. And then immediately,
wash your cutting board and your hands. I do have several tips
for getting beet stains off of your hands on the
full recipe blog post, so make sure to check that out. Heat a large pot on medium heat with a couple tablespoons of oil and add the diced onions. Let them cook for three to four minutes or until they’re softened, then add the ginger, three
cloves of minced garlic, salt and pepper, and
cook for an additional one to two minutes and it
should become nice and fragrant. Add the diced beets, parsnips and four cups of vegetable broth, then turn the heat to
high and bring to a boil. Once it’s boiling, reduce the heat to low, cover the pot and simmer
for 25 to 30 minutes or until the beets are fork tender. Carefully move your pot
next to your Vitamix and use a ladle to transfer
the soup to your blender. Then blend for one to two minutes just as we’ve done with the other soups. I get a lot of questions on
why I love my Vitamix so much and hopefully you see why but honestly, it’s
because good, healthy food is made in my Vitamix
and it’s made easier. And I’m a big fan of
saving time in the kitchen. (light music) Pour your beet soup into a bowl, give it a swoosh, add some fresh parsley and a few dollops of
coconut cream or yogurt. Draw a little swirl for presentation and then I like to sprinkle
some black sesame seeds and cracked black pepper on top. (light music) Now I did promise at the beginning that I’d show you how I meal
prep and freeze these soups and my tried and true
method is with Weck jars. They’re freezer safe,
stack on top of each other and you can reheat them
straight from the freezer in the same jar. When you fill them up,
just make sure to leave a little space at the top for expansion. I also just discovered
these silicone Souper Cubes which are essentially large
silicon ice cube trays made for freezing soups. I’ll link these in the description box but they come in one
coup and two cup sizes and you just pour your soup straight from your blender into them. Because they have lids,
they’re also easily stackable and once your soup is frozen, you can just pop out a
serving and reheat it for the perfect bowl of soup. (light music) I hope you guys love
these new soup recipes and as a reminder, I have
several more Vitamix soup recipes on my website including a butternut squash soup that is a reader favorite, a carrot ginger soup, a roasted red pepper and tomato soup and a dairy free cream of celery soup. So you’ve many options to choose from. All right, if you love this video, make sure to give it a thumbs up and I will see you guys
again in the next video. (light music)

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