It has been below zero for the past 3 days in Minnesota with no warm up in sight. Instead of making the usual smoothies and juices in my new Vitamix, I decided to try some easy comforting soups. When I watched the Vita-mix infomercial, I had a hard time believing you could create a hot home made soup in a blender in five minutes. I had to try it to believe it and boy was I amazed with the results. The first soup I tried was Chicken Black Bean Soup and the second was a Cream of asparagus (minus the cream). Both soups are adaptations of versions of recipes that come with the Vita-mix but I changed them quite a bit. Both “souper” healthy and full of nutrients. Remember that recipes are just the technique and you can personalize them to what ingredients you have on hand or with what you like. They also both are gluten free and dairy free and could be made vegetarian.
Chicken and Black Bean Soup
1 1/2 cups chicken or vegetable broth
1 roma tomato, halved
1 medium carrot, halved
1 stalk celery, halved
1 thin slice onion
1 garlic clove, peeled
1 thin slice yellow squash
1 thin slice red bell pepper
1 tin slice cabbage or handful of chopped
1 white mushroom
salt and pepper to taste
1 tsp taco seasoning (I prefer Trader Joes but any will do)
Add all ingredients in a high speed blender and make sure to secure the lid (I use the Vitamix blender for this). Starting on level one and slowly increase to level 10. Blend at level ten for five minutes until it is hot and steamy.
Reduce back down to level one and add in optional ingredients through lid plug and blend for additional 10 seconds.
1/2 cup cooked chicken breast, chunked
1/4 cup rinsed black beans
1/4 cup corn
1/4 cup black olives
1/4 cup corn
jalapeno to desired heat
I thought this soup was so good so I brought my sister Anje a sample and she really enjoyed it too. It is hard to believe it is this easy to make and this quick. If you aren’t gluten free or dairy free, you can top it with tortilla chips, sour cream, and shredded cheese.
Cream of Asparagus Soup (Dairy Free)
1 1/2 pounds of asparagus spears steamed or cooked until tender (I use Trader Joes frozen grilled spears for this) Save 1/2 cup of the tips for garnishing the soup
1 1/2 cups chicken broth or vegetable broth
1/8 tsp pepper
1/8 tsp salt
1 garlic clove
1 stalk of celery, cut
1 slice onion
1 cup cooked lobster or crab, thawed ( I used Trader Joe’s Langostino Tails)
1/2 cup unsweetened plain almond milk (if you eat dairy, you can add cream instead)
1/2 cup reserved asparagus tips
Mix soup base in the Vitamix starting with level 1 and slowly increasing to level 10. Blend on 10 for 5 minutes. Turn down to level and add in the almond milk though the lid plug. Put 1/2 cup of lobster and 1/4 cup asparagus tips in 2 bowls. Top with hot soup. If you eat dairy, top with fresh parmesan cheese. I used shredded almond cheese for mine. It is a healthy alternative to cheese.
The Trader Joe’s Langostino Tails (70 calories, 16 grams protein, and 0.5 grams of fat) and Asparagus
The Almond Cheese (only 50 calories per ounce, 7 gram protein, and 1 gram of fat)
I warmed myself up with these soups but now I need the MN weather to warm up also. I can only take these temps for so long.