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 post, 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 tell you how to make them, I’ll let you know 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 of 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, 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 it 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. 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 perfect during the holidays to offset some of those heavier meals.
Sweet Potato Soup
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 1/2 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. We’ll cook it on the stovetop. 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 tablespoon 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 of 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 outmost of the chunky bits and then pour any remaining liquid from the pot into the container.
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.
Beet Soup Recipe
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 fewer carbs and more fiber. Next, slice and dice one onion and place it in a bowl as we’ll take it over to the stovetop 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.
Heat a large pot on medium heat with a couple of 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, its 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.
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.
All right, if you love this post, make sure to give it a share and I will see you guys again in the next post.