Lo-Carb Lime Melon Soup

Lo-Carb Lime Melon Soup

Low-Carb Melon Soup
Serves 2
This simple, refreshing soup is great for warm summer days. Pair with some spelt tortillas for dipping, or spelt tacos with fresh julienned veggies. 9 carbs per serving.
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Prep Time
5 min
Cook Time
30 min
Total Time
36 min
Prep Time
5 min
Cook Time
30 min
Total Time
36 min
Ingredients
  1. 1 cup honeydew melon
  2. 1 cup cantaloupe
  3. 1 tsp lime juice
  4. 1/4 cup apple juice
  5. 1/8 tsp sea salt
  6. 1 fresh mint leaf (optional)
Instructions
  1. Place all ingredients in Vitamix and replace lid. Turn on, and slowly go from 1 to 10, then switch to high. Run for 30 seconds or until smooth. Chill for 30-60 minutes, then serve.
Adapted from Vitamix
Adapted from Vitamix
Learn2Blend http://learn2blend.com/
Low-Carb Melon Soup

Potato-Leek Bisque

Potato-Leek Bisque

Potato-Leek Bisque
Serves 8
I adapted this Potato-Leek Bisque from the EatingWell version. This one is vegan, and calls for fewer fancy cooking implements. There are still a few steps involved, but it's actually pretty easy to make....and tastes great!
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 2 tablespoons extra-virgin olive oil
  2. 3 pounds leeks, white and light green parts only, sliced (see Tip)
  3. 3/4 teaspoon salt, divided
  4. 1 1/2 pounds Yukon Gold potatoes, peeled and diced
  5. 3 cups nonfat or low-fat milk (or soy/almond milk to keep it vegan)
  6. 2 cups reduced-sodium vegetable broth
  7. 3 tablespoons lemon juice
  8. 1/4 teaspoon ground white pepper, or to taste
  9. Thinly sliced fresh chives for garnish
  10. Croutons
  11. 1/4 cup minced pitted oil-cured olives
  12. 1/4 teaspoon freshly ground pepper
  13. 8 slices baguette, preferably whole-wheat, toasted
Instructions
  1. To prepare bisque: Heat oil in a large saucepan over medium heat. Add leeks and 1/4 teaspoon salt. Cook, stirring occasionally, until very tender but not brown, 20 to 30 minutes. Adjust heat as necessary and add a bit of water if needed to prevent sticking. Set aside 1/3 cup of the leeks in a small bowl.
  2. Add potatoes, milk and broth to the pot. Bring to a simmer (do not boil) and cook, stirring occasionally, until the potatoes are very tender, 10 to 15 minutes.
  3. To prepare croutons: Meanwhile, add olives and black pepper to the reserved leeks; mix well. Divide evenly among the toasted baguette slices.
  4. When the potatoes are tender, remove from the heat. Puree the soup in batches in blender. (Use caution when pureeing hot liquids.) Season with the remaining 1/2 teaspoon salt, lemon juice and white pepper. Divide among 8 soup bowls and float a crouton on top of each. Garnish with chives, if desired.
Notes
  1. Make Ahead Tip: Cover and refrigerate the bisque and the crouton topping for up to 3 days.
  2. Tip: To clean the leeks, trim and discard green tops and white roots. Split leeks lengthwise and place in plenty of water. Swish the leeks in the water to release any sand or soil. Drain. Repeat until no grit remains.
Adapted from EatingWell
Adapted from EatingWell
Learn2Blend http://learn2blend.com/
Potato Leek Bisque

Hearty Black Bean Soup

Hearty Black Bean Soup

Hearty Black Bean Soup
Serves 2
Thick and hearty, and a great combo of different savory/spicy ingredients.
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Prep Time
15 min
Cook Time
6 min
Total Time
21 min
Prep Time
15 min
Cook Time
6 min
Total Time
21 min
Ingredients
  1. 3 cups low sodium vegetable stock
  2. 1 1/2 cups canned, drained and rinsed black beans (1/2 beans reserved)
  3. 1 1/2 cups canned, drained and rinsed chickpeas (1/2 chickpeas reserved)
  4. 1/2 cup chopped onion, sautéed
  5. 3 garlic cloves, roasted
  6. 3 tbsp lime juice
  7. 1 teaspoon ground cumin
  8. 1/4 teaspoon Kosher salt
  9. 1/8 teaspoon freshly ground black pepper
  10. 1/4 cup coarsely chopped red pepper
  11. 1/4 cup coarsely chopped yellow pepper
  12. 1/4 cup chopped scallions, garnish
Instructions
  1. Place vegetable stock, beans, chickpeas, onion, garlic, lime juice, jalapeño pepper, and seasonings into the Vitamix container in the order listed and secure lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase speed to Variable 10, then to High.
  4. Blend for 6-7 minutes or until heavy steam escapes from the vented lid.
  5. Reduce speed to Variable 4 and remove the lid plug. Add reserved peppers through the lid plug opening.
  6. Blend for additional 10 seconds. Serve immediately.
Optional ingredient for some heat
  1. 1 jalapeño pepper, seeded
Adapted from Vitamix
Adapted from Vitamix
Learn2Blend http://learn2blend.com/
Hearty Black Bean Soup

Vegan Tomato Basil Soup

Vegan Tomato Basil Soup

Sandra’s Vegan Roasted Tomato and Basil Soup
Serves 6
Roasting vegetables gives a lot of depth of flavor, so be sure to include this step if you have the time. Lots of great complementary flavors in this one...and it's vegan!
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Prep Time
2 hr 30 min
Cook Time
10 min
Total Time
2 hr 40 min
Prep Time
2 hr 30 min
Cook Time
10 min
Total Time
2 hr 40 min
Ingredients
  1. 8 -10 medium ripe tomatoes seeded cut into quarters
  2. 1 large sweet red pepper cut in large chunks
  3. 2 15-oz cans organic diced tomatoes including the juice
  4. 4 cups vegetable broth
  5. 2 cups organic yellow onions, chopped (about 2 medium onions)
  6. 1 cup firmly packed finely chopped fresh basil leaves
  7. 1/2 cup sun dried tomatoes
  8. 1/4 cup cold pressed extra virgin olive oil
  9. 1/4 cup finely chopped fresh garlic (about 8 large cloves)
  10. 1/4 cup raw macadamias (optional - see note in post)
  11. 2 - 4 pitted dates or 1 - 2 Tbsp agave to taste (optional - see note in post. Omit if alkaline)
  12. 2 tsp fresh thyme leaves (I use lemon thyme)
  13. 2 tsp Celtic sea salt
  14. 1/2 tsp crushed dried red chilli pepper flakes (optional - omit if alkaline)
  15. freshly ground black pepper to taste
Instructions
  1. • Preheat oven to 200 / 400 degrees.
  2. • Toss together the sweet peppers, tomato halves, 1/4 C of the olive oil, 1 tsp of the salt and a sprinkle of cracked pepper.
  3. • Spread in single layer on a baking sheet and roast for about an hour.
  4. • Give them a good toss a couple of times during the cooking time to get an even roast.
  5. • In a large pot, saute the onions and garlic in a couple of tablespoons of olive oil, 1 tsp of the sea salt and the red pepper flakes for about 10 minutes just until the onions just start to brown.
  6. • Add in the canned tomatoes with all of their juices, the basil, thyme and vegetable broth.
  7. • Add in the oven-roasted peppers and tomatoes with all of their juices and the sun dried tomatoes.
  8. • Bring this mixture to a boil and simmer uncovered for about 30 minutes.
  9. • Place the mixture in your blender (I use a Vitamix) in batches with the macadamias and the agave until smooth and creamy.
  10. • Season to taste and serve with crusty bread or a scoop of your favorite grain.
Notes
  1. Thanks to The Blender Girl for the recipe!
Adapted from Healthy Blender Recipes
Learn2Blend http://learn2blend.com/

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