Indian Red Lentil Soup

 

2 Tbsp Coconut Oil
1/2 Tsp Cumin Seeds
1/2 Tsp Red Chili Flakes

Heat oil in a pan, add cumin seeds, red chili flakes and toast for 1 minute.

1 Cup Onion, Chopped
6 Garlic Cloves, Chopped
1 Bunch Lacinato Kale Stems, Chopped

Add onion, garlic cloves, kale stems and saute for 5 minutes in medium flame.

2 Cups Tomatoes, Chopped

Add tomatoes and saute for 2 more minutes.

1 and 1/2 Cup Red Lentils
4 Cups Water
2 Cups Coconut Milk

Add lentils, water, coconut milk bring it to boil. Reduce the heat to low, cover and simmer for 30 to 35 minutes

1 Bunch Lacinato Kale, Shredded
1 and 1/2 Tsp Salt
1/2 Tsp Ground Black Pepper

Add kale kale, salt and ground black pepper and cook for 2 more minutes.

To Serve:

Cilantro, Chopped
Juice from 1/4 Lemon / Serving

Add chopped cilantro and lemon slice to the bowl.

Yields: 8 Cups
Serves: 4
Taste Note: Tastes AWESOME
Source: wholefoodsmarket
Note: To eat this as a thick soup, use vitamix to puree this into smooth thick soup, no need to add any water. I did this in 2 batches.

Cream Of Broccoli Soup

Serves: 2

Steam Broccoli

1 bundle broccoli (after cleaning 7.46 ounces florets)

Wash broccoli florets.

2 cups water

Allow the water to boil.

Add washed broccoli floret to steamer basket.

Insert the steamer basket to the pan with boiling water, close the pan, reduce the heat to low and steam the broccoli for 6 minutes.

Cool to room temperature, if making it fresh! It cools down very fast like in 5 minutes, but I left it for 9 minutes to cool.

Bake Potato

1 small baking potato, baked and skin removed, Cool to room temperature, if making it fresh!

Heat the oven to 425 degrees F. Line a baking sheet with aluminum foil.

olive oil
1/8 tsp salt
1/8 tsp black pepper powder

Scrub the potatoes throughly under running water and pat them dry. Rub the potatoes with olive oil. Generously sprinkle potatoes with salt and black pepper powder. Prick the potatoes in few places with fork. This allows the steam to escape from the baking potato. Place them a few inches apart on foil-lined baking sheet. Bake the potatoes for 50 to 60 minutes. Flip them every 20 minutes or so and check them for doneness by piercing them with fork. Potatoes are done when the skins are dry and the inside feels completely soft when pierced.

Note: If you are eating baked potatoes and you want softer skins, wrap the potatoes in foil before baking. I am baking 2 potatoes. One weighs 8.17 ounces and another one is 7.92 ounces. I will be making this soup for the following day's lunch as well. So I am baking 2 potatoes.

Soup

2 cups plant based milk
3/4 tsp salt
1/4 tsp ground black pepper

Allow all the ingredients to cool fully.

Once cool, add all ingredients to the SouperBlast Pitcher and extract on the 7-Minute Heated Cycle.

Source: Nature's Prescription For Optimum Health from Nutri Bullet Rx
Yields: 4 cups
Taste Note: Tastes AWESOME. Tasted like potato soup, didn't taste broccoli that much.
Note: Since I am rubbing potatoes with salt and pepper before baking, DO NOT add more than 1/4 tsp of black pepper while grinding. First time when I prepared this, I added 1/2 tsp of black pepper and it was way too spicy.

Veggie Tortilla Soup

Serves: 2

1 cup black beans

Overnight soak the black beans in water

1 tsp salt
6 cups water

Wash the soaked beans under running water, add salt and water, allow to boil, reduce the heat to low and cook for 1 hour.

Yields: 2 and 2/3 cups cooked beans

Divide the cooked beans into 2 portions.

Note: We eat the same soup for dinner and the following day's lunch. We both finish the SouperBlast Pitcher's full capacity of soup in one sitting. I usually make a second batch for the lunch, the 2nd portion of cooked black beans will be used for lunch.

1 portion of cooked black beans, cooled to room temperature (1 and 1/3 cups)
1 jalapeno peppers, seeded
2 red bell peppers
2 tomatoes, chopped (1 cup chopped)
1 tbsp olive oil
1 green onion
1 tbsp cilantro, chopped
1 tsp ground cumin (start with 3/4 tsp and increase to 1 tsp, if you like cumin / if needed)
1/4 tsp chili powder (taste and add based on jalapeno spiciness, you might not need this or you might need 1/2 tsp)
3/4 tsp salt
1/4 tsp lime juice
2 cups vegetable broth

Add all ingredients to the SouperBlast Pitcher and extract on the 7-Minute Heated Cycle.

Source: Nature's Prescription For Optimum Health from Nutri Bullet Rx
Yields: 5 and 1/2 cup
Taste Note: Tastes AWESOME.
Note:

1. I made the soup with 1/2 tsp salt and without chili powder, because I was not sure about the spiciness from jalapeno. After 7 minutes, tasted it and added 1/4 tsp of salt and 1/4 tsp of chili powder and ran 1 minute cycle once.
2. Substituted green onion for shallot and its perfect.

Roasted Parsnip & Cauliflower Soup

Serves: 2

2 tbsp olive oil

2 small shallots, chopped (3 Tbsp chopped)
1 small leek, white and light green parts only, cleaned and chopped (1 and 1/4 cup chopped)
1/4 tsp salt

3 small parsnips, peeled, quartered, cored and diced (1 and 1/3 cup chopped)
1 head cauliflower, roughly chopped (4 cups chopped)
1/4 tsp salt

4 and 1/2 cups water
1 bay leaf
1 tbsp fresh thyme (1 tsp dry thyme)
2 and 1/2 tbsp fresh tarragon leaves (2 and 1/2 tsp dry tarragon leaves) - start with 1 tsp, taste and increase
2 tbsp fresh parsley
1/2 tsp salt
3/4 tsp pepper powder

Heat the olive oil in a large pot over medium heat. Add shallots, leek, salt, saute for 5 minutes in medium flame.

Add parsnip, cauliflower, salt, mix well. Partially cover the pot and cook for 8 minutes in medium flame, removing the lid periodically to stir the vegetables.

When the parsnip and cauliflower are cooked through but still firm, add the stock, bay leaf, thyme, tarragon and parsley. Bring to a boil, then reduce the heat to a simmer for 35 minutes in medium and 10 minutes in low flame.

Remove the soup from the heat, remove the bay lead and transfer to refrigerator until it has cooled completely, about 3 hours.

1/2 cup water

Once cool, add all ingredients and water to the SouperBlast Pitcher and extract for 1 minute.

Source: Nature's Prescription For Optimum Health from Nutri Bullet Rx
Yields: 4 and 1/2 cups
Taste Note: Tastes AWESOME.

1. If you are a fan of cauliflower, you will love this soup. D loved this soup. I am not a big fan of cauliflower soup, so it tasted OK for me. But if you like cauliflower or parsnip, you will love this soup. 
2. You can omit shallot and you won't miss anything, since leek is onion family, you won't miss shallot in this.

Ratatouille Soup

Serves: 4

Beans

1 cup cannellini beans

Overnight soak beans in water

1 tsp salt
5 cups water

Drain and rinse the beans. Add beans, salt and water to the large pot, bring to boil, reduce the heat to low and cook for 1 hour.

Yields: 2 and 1/2 cups cooked beans

1/4 cup olive oil
1 cup yellow onion, chopped
1 tsp garlic cloves, chopped

Heat oil in a pan, add onion, garlic, saute for 3 minutes in medium flame.

1/2 large eggplant, chopped (2 and 1/2 cups chopped)
1/2 tsp dry thyme

Add eggplant, thyme, mix well, cook for about 3 minutes, stir occasionally.

1 red bell pepper, chopped (1 and 1/4 cups chopped)
1 large zucchini, chopped ( 1 and 1/2 cups chopped)
1 large yellow squash, chopped ( 1 and 1/2 cups chopped)

Add bell pepper, zucchini, squash and cook for another 5 minutes.

1 pound tomato, chopped
2 tbsp fresh basil, chopped
2 and 1/2 cups cooked cannellini beans
2 cups vegetable stock
1 tbsp lemon juice
1 tsp salt
1 tsp black pepper powder

Add tomato, basil,  cooked beans, stock, lemon juice, salt and black pepper powder, cover with lid, allow it to boil. Reduce heat to medium and cook for 10 minutes.

Remove the mixture from the heat and allow to cool to room temperature, about 30 minutes to an hour. To accelerate this process, transfer the pot to the refrigerator for 10 to 20 minutes.

Once cool, add all ingredients to the SouperBlast Pitcher and extract for a minute.

Source: Nature's Prescription For Optimum Health from Nutri Bullet Rx
Yields: 8 cups
Taste Note: Tastes AWESOME
Note:

1. Original recipe asked to puree 2/3 and mix with the remaining 1/3. Since I am on liquid diet, i pureed everything, I like watery soup much better than creamy soup. I think I would love the watery version, but I haven't tasted that yet.
2. You can omit the onion and garlic in this and you won't miss anything with the taste.

Instant Pot Channa Dal Veggie Soup

Serves: 4

1 tbsp oil
1 cup onion, chopped

1 tbsp garlic, chopped
1 tsp ginger, grated

Press saute in instant pot.

Let the pot get hot for 2 minutes.

Add oil and spread using a spatula. Add onion and saute for 5 minutes, add garlic and ginger and saute for a minute.

1 tsp cumin powder
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp cayenne powder
1/4 tsp garam masala
2 and 1/4 tsp salt

Add the spices and cook for a minute.

1 pound tomato, pureed
5 cups vegetables, chopped

Add pureed tomato and bring to a boil. Add the veggies and mix in.

1 cup channa dal, washed and drained
4 cups water

Add drained channa dal and water to instant pot.

Close the lid, put the knob on sealing.

Cook on Manual for 10 minutes at High Pressure. Let the pressure release naturally.

6 ounces TJ spinach, chopped

Add spinach mix well, leave it for 3 minutes.

Serve as a soup over rice.

Taste Note: Tastes AWESOME
Source: veganricha
Note: To eat this as a thick soup, use vitamix to puree this into smooth thick soup, no need to add any water. I did this 2 batches. I made this soup with no onion and no garlic and I didn't miss anything with the taste.