Blender soups

You can also prepare delicious, creamy soups in a blender, without turning on the stove!

You can also prepare delicious, creamy soups in a blender , without turning on the stove! All you need is a powerful blender (at least 1500W) that will blend all the ingredients into a perfectly creamy soup in 3 minutes and, due to the friction of the blades, heat it up just enough so that you can serve it immediately.

By blending for longer, you can bring the soup almost to the boiling point. If you want a raw soup, 2 to 3 minutes of blending will be enough.

TOMATO SOUP

• 4 larger tomatoes
• 1/4 head of small purple onion
• 1-2 cloves of garlic
• 1 small handful of basil leaves
• 3 tablespoons olive oil
• 1/2 cup cashews (unsalted)
• salt, pepper
• if you want it sweet, add 1-2 dates

CARROT SOUP

• 4 medium carrots (peeled and cut into small pieces)
• 1 medium, ripe avocado
• 1 stalk of celery
• 1/4 of a small onion
• 1-2 cloves of garlic
• 4 tablespoons olive oil
• 300 ml water (or more if you want a thinner soup)
• 1/2 medium tomato
• salt, pepper

SPLIT PEA SOUP

• 2 cups of peas
• 1 ripe avocado
• 1 and 1/2 cups almond milk
• 1/4 of a small onion
• salt, pepper

WHITE GRAPE AND CUCUMBER SOUP

• 1/2 cucumber
• 1 cup of white grapes
• 2 cups of almond milk
• 1 teaspoon sesame oil
• 1-2 cloves of garlic
• salt, pepper

ZUCCHINI, TOMATO AND CARROT SOUP

• 1 large zucchini
• 2 medium tomatoes
• 2-3 celery stalks
• 2 cups of sliced carrots
• 1 cup of water
• 2 dates
• 1 tablespoon onion powder
• 1/2 cup flaxseed or olive oil
• 1-2 cloves of garlic
• salt, pepper

CAULIFLOWER SOUP

• 1 small head of cauliflower
• 200 g almonds, soaked overnight
• 2 medium carrots
• 1 and 1/2 cups of water
• 1 teaspoon of coconut oil
• 2 tablespoons olive oil
• pinch of rosemary
• salt, pepper

PEA, MINT AND AVOCADO SOUP

• 1 large handful of fresh spinach
• 3 cups of peas
• 2 cups of warm water
• 1/2 avocado
• 4-5 fresh mint leaves (more or less, to taste)
• salt, pepper

BUTTERNUT PUMPKIN AND MARINATED MUSHROOM SOUP

• 1 cup chopped mushrooms marinated for 30 minutes in 1 tablespoon tamari and 1 tablespoon olive oil
• 4 cups chopped butternut squash
• 3 tomatoes
• 1 tablespoon apple cider vinegar
• 1 and 1/2 cups almond milk
• 1-2 cloves of garlic
• 1-2 cubes of fresh ginger (1cmx1cm), to taste
• 1/4 cup olive oil
• salt, pepper

CREAM OF CORN SOUP

• 1 cup of sweet corn
• 1/2 medium zucchini
• 1/2 avocado
• 2 cups of water
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• salt, pepper

KALE SOUP WITH GINGER DRESSING

Soup:

• 2 full cups of kale
• 1 medium zucchini
• 1 small leek
• 2 handfuls of fresh parsley
• 1 stalk of celery
• 2 ripe avocados
• zest of 1 lemon
• 1-2 cloves of garlic
• 1 tablespoon olive oil
• 1 tablespoon tamari
• 1 teaspoon balsamic vinegar
• a pinch of chili powder
• 3 cups of water
• salt, pepper

Ginger dressing:

• 1 cup pine nuts (soaked overnight)
• 1 cup of water
• 1/2 teaspoon nutritional yeast
• 1 and 1/2 teaspoons finely chopped fresh ginger
• 2/3 teaspoon salt

BEETROOT SOUP

• 1 small fresh beetroot, peeled
• 1 small apple
• 1/2 small cucumber, peeled
• 1/2 avocado
• 1 tablespoon lemon juice
• 1 teaspoon tamari
• 1-2 teaspoons tahini paste
• 1 small spring onion
• salt, pepper

GREEN SOUP WITH PEANUTS

• 1/4 cup peanuts, unsalted
• 2 cups of water
• 1 cup chopped broccoli (fresh or frozen)
• 1 cup spinach (fresh or frozen)
• 1 handful of chopped leeks
• 1-2 cloves of garlic
• 1 teaspoon fresh ginger, grated
• 1 handful of fresh basil
• 1 tablespoon lemon
• salt, pepper

FENNE, PEAR AND CAULIFLOWER SOUP

• 500 ml of warm water
• 1 head of fennel
• juice of 1 lemon
• 2 pears, peeled
• 1/4 head of cauliflower
• 100 g cashew nuts, soaked for 2 hours
• 4 green olives (pitted)
• 2 small young onions
• 1 teaspoon tamari
• 2 teaspoons tahini paste
• 1-2 dates
• 2 tablespoons olive oil
• salt, pepper
• you can add dried mushroom powder if desired