When you have a broken wrist, cooking becomes very difficult. Even though the cast is now closed, I can’t lift the heavy pot, unscrew the can, and chop it skillfully.
I’ve been making soup with a vitamix blender. It doesn’t matter for soups that your vegetables are unevenly cut. Plus this winter feels colder than usual, so it’s soup season anyway.
Here are some recipes I developed:
Carrots and reserved lemon soup
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Carrots and reserved lemon soup
Carrots and reserved lemon soup
The usual carrot soup. I wrote a book full of carrot recipes, so I’m a fan.
Serve 6
raw material
- 1 Kilogram Carrots, top, tail, peeled
- 3 TSP olive oil
- Salt
- 2 Spoon Vegetable soup powder plus 2 liters of water
- 1 Spoon Corn flour, dissolved in stock of glutinous rice,,,,, Elective
- 1 TSP Cumin, ground
- 1 TSP Coriander, ground
- 2 Whole lemon, sliced
- pot Natural or Greek yogurt for decoration
instruct
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Preheat the oven to 180c. Place the peeled carrots on a baking tray with olive oil and salt on top.
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Roast carrots for 30 minutes.
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Made the vegetable soup in a deep pot by mixing the soup/cube with 2 liters of water. boil.
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If you like a soup, make a little corn flour, water or soup and add the soup ingredients.
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Remove the carrots from the oven and allow to cool until easy to handle, then add to the mixer, as well as the oil in the pan. Add soup, coriander and cumin. Mix until smooth. Add the reserved lemon, keep some for garnishing and mix.
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Return the contents of the blender to the pan and heat it gently.
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Hot in a bowl with a spoonful of yogurt and a small slice of reserved lemon.
Cauliflower cheese soup
Cauliflower cheese soup
Cauliflower cheese soup
Baked soup version.
Serve 6
raw material
- 1 All Cauliflower, divided into small flowers
- 3 clove Garlic, whole, not eath
- spread Salt
- 3 Spoon olive oil
- 2 TBSP Vegetable soup with 2 liters of water
- Big pinch nutmeg
- 1 Potatoes, peeled
- 150 g Cheddar cheese
instruct
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Preheat the oven to 180c. Place the cauliflower florets on a baking sheet and throw them into olive oil and salt. Add whole cloves of garlic. Bake for 25 minutes
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Using a deep pot, add the soup powder and water, and bring to a boil. Add potato cubes and nutmeg. Cook until the potatoes are tender.
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Remove from the oven. Cook until you can easily handle the garlic.
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Squeeze the roasted garlic into the soup, then add the cauliflower flowers and add the roasted oil.
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Add everything from the pan to the blender and stir until smooth.
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Return the contents of the blender to the pot and heat until warm enough to serve. Add cheddar cheese.
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Hot and hot.
Butternut Pumpkin Soup
Butternut squash soup bowl in aguo oven
Butternut Pumpkin Soup
Rich, warm and comfortable.
Serve 6
raw material
- 1 Butternut squash peeled, peeled off, cut into large pieces
- 150 ML Olive oil for roasted pumpkin and fried onions
- Big sprinkle Salt
- 2 Brown onion, sliced
- 3 clove Garlic, chopped
- 3 Bay Leaf
- 2 TBSP Smoked paprika powder
- 2 TBSP Vegetable stock and 2 liters of water
- 400 ML Yogurt or sky for decoration
- 1 Small Red pepper, sliced garnish
- A small amount Guaren’s Pumpkin Seeds
instruct
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Heat the oven to 180c. Bake butternut squash in olive oil and salt for 30 minutes, or until a fork is easy to pierce the squash.
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Fry the onions in olive oil with bay until tender, then add the garlic. Add the chili powder and stir.
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Add the soup and water and bring to a boil.
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Remove the pumpkin from the oven. Add to the pan, and cooking oil. Cook on low heat for a few minutes, then transfer to a blender.
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Stir the mixer until smooth and then return to pan. Check the seasonings.
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Use a spoonful of yogurt, skyline, sprinkle with pumpkin seeds and a few slices of chili and heat it up.
