Hi Everyone, Fall calls for Fall food and what is better when temperatures start dropping than a nice warm bowl of soup! Most of these recipes can also easily be made with a regular pan and an immersion blender. This is just me showing how I personally make them with the tools I have in my kitchen. Most of the key ingredients don’t get boiled so the vitamins and minerals stay intact, perfect for fighting off any sniffles.

I use vegetable broth so all of these recipes are vegan and they feed 2-4 people depending on how much you want 🙂

Roasted Butternut Squash Soup

1 small butternut squash
2 tablespoons olive oil (30ml)
1/2 yellow onion
1 apple
2 cups vegetable broth (475ml)
1 cup hot water (240ml)
1/2 tablespoon dried rosemary or sage (30g)
Salt and pepper to taste

Heat the oven to 425°F/240°C and arrange a rack in the middle.
Place butternut squash cubes, rosemary and onions in baking dish. Cover with vegetable broth and olive oil.
Leave in the oven for 50min to 1 hour until squash is soft
When cool enough to touch, scrape squash out of shell into the blender.
Add other ingredients including the onion from the oven and select soups.

Creamy Tomato Basil Soup

1 ripe avocado
5-6 medium-sized ripe tomatoes
1 clove of garlic
5-8 fresh basil leaves
2 1/2 cups hot water (600ml)
1 tablespoon olive oil (15ml)
Salt and pepper to taste

Place all the ingredients in the blender and select soups.
For a chunkier soup set aside one or two tomatoes. Pulse them in after the soup function is done.

Chunky Tortilla Soup

4 roma tomatoes
1 large carrot
3 sweet peppers without seeds
1 celery stalk
1 tablespoon taco seasoning(60g)
1 teaspoon garlic powder (5g)
3 cups hot water (720ml)
You can also add some cilantro/fresh coriander leaves. I don’t because it’s the one thing I cannot eat 😮

1/4 cup corn (45g)
1/4 cup black beans (45g)
1/2 cup of tortilla chips (40g)

Place ingredients except for the last three in jar and select the soups option.
For a chunky soup, add the corn, black beans and the nachos after the soup option is done and press pulse 2-3 times

Make your own taco seasoning: Makes 1 ounce – In a small bowl, mix together 1 Tbsp chili powder, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp red pepper flakes, 1/4 tsp oregano, 1/2 tsp paprika, 1 1/2 tsp ground cumin, 1 tsp sea salt and 1 tsp black pepper. Store in an airtight container.

Koningssoep (King’s Soup)

4 large carrots
1/2 yellow onion
1 orange bell pepper
1 peeled orange
2 cloves of garlic
2 cups vegetable broth (475ml)
1 cup hot water (240ml)
1/2 tablespoon dried rosemary (30g)
1/2 tablespoon curry powder (30g)
1 small piece fresh ginger
2 tablespoons olive oil (30ml)
1 teaspoon cayenne pepper (5g)

Fruit onion and garlic together with olive oil until translucent. Add rosemary too for a more subtle flavor.
Place all ingredients in blender, add contents of the pan and select soups.

Potato Broccoli Soup

1 head of broccoli
1  cubed and peeled russet potato
2 tablespoons olive oil (30ml)
1/2 onion
1 clove garlic
1/2 tablespoon dried thyme (30g)
2 cups vegetable broth (475ml)
1 cup hot water (240ml)

Fruit onion and garlic together with olive oil until translucent.
Add broth, potato and thyme. Simmer until potato is fork tender.
Remove half the potatoes and onion and set aside.
Place remaining ingredients in blender, add contents of the pan and select soups.
After the cycle, add the potatoes and onions put aside earlier and pulse 2-3 times.

Music: https://soundcloud.com/jimmysquare/le-chanson


I wanted to add a quick review to this video. As some of you may know I’ve wanted a Vitamix from the day I heard of it. In my kitchen tour you’ll see that I have a Nutribullet but sadly that gave in after a couple of months of use, keep in mind I use my blender multiple times a day.
I went and looked at Vitamixes and I noticed that Blendtec kept showing up. I looked into Blendtec a little more and I bought the refurbished blendtec designer series because I realized that the pros and cons work better for me. A quick overview:
Easy to use – It has a touch screen with presets on it for soups, ice-cream, smoothies and stuff but it also has manual control.
Easy to clean – this makes it easier to clean because you just have to wipe the screen and there aren’t any buttons potential messes could get stuck in. The jar is also dishwasher safe, and even though I don’t have a dishwasher right now, this blender is hopefully going to last me up to 15 years so who knows!
Fits under cabinets – It’s also quite low so it should fit under most regular kitchen cabinets.
No blade sharpening needed – The blades aren’t sharp because the power of the machinery makes it basically destroy anything with ease. This also means no need to sharpen any blades that might dull over time.
Huge Jar – It came with the wild side+ jar which is a lot bigger that regular blender jars.
Loud – It is LOUD! But that’s the case with all high-power blenders.
Too powerful for older electricity circuits – In fact it’s so powerful that the wiring in this older apartment can’t handle extended periods of blending and I end up having to make trips to the fusebox. Again, I think this is just the case for high power blenders.
Not as efficient with batters – It doesn’t come with a tamper like the vitamin so it’s kind of a pain to mix really thick things like scone batter etc. They do offer the “twister jar” now which should take care of that problem. Haven’t tried it though.

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