Sentences with phrase «blend the soup so»

Using an immersion blender, or in batches in a blender, blend the soup so that it is smoother, but still contains chunks of vegetables.

Not exact matches

If you would like to heat the soup up a bit more after blending, then simply do so over low heat, stirring constantly, being sure to never let it come to a full boil.

I know other food processors do (it's clear from the separate jug), but then Magimix has something called a «blendermix» attachment... So could you use it to make smoothies, blend soups or make nutmilk?

I know in the blog post it says you need a separate blender and processor, but the magi mix says you can make soups so does it not have a blend function too?

After letting the soup cool down for an hour or so, I processed it all in a food processor until just blended.

I was so tired and out of it by the time I got to the soup that I skipped from blending to garnishing FORGETTING THE MISO!

My blender was breaking in the process but I held it together with masking tape, paper towels and brute force so that I could get the soup smooth enough and finish blending.

While you're stocking up, don't forget a nice Italian blend, which goes so well with many winter dishes, including Italian tortellini soup.

Just make sure to not have the lobster in the soup yet so you don't also blend in all that tasty lobster (unless you want to!).

Blend for 5 minutes or so or until soup is very smooth and hot.

When I first tasted it, my dried shiitakes were very chewy so I had the idea to immersion blend the whole soup.

So for this cookie, I started by melting the butter, then I add my espresso powder to it and stir until blended, it will look like dark espresso butter soup.

I typically stick to chunky vegetable soups and chilis, but I decided to see why people love creamy blended soups like butternut squash so much.

I highly recommend trying this soup blended as well... it turned out SO creamy, almost decadent!

Potatoes have a thicker consistency than cauliflower once they're blended so I wouldn't skimp, you want the soup to be super creamy so it replicates the thick cheesy texture of traditional broccoli cheese soup!

So, if you like to blend soups to thicken them up like I do, make sure you don't forget that rule haha!

Place peas and broth in blender or food processor and puree until smooth (the peas and broth will fill your blender almost to the top, so you can blend them half the amount at a time, if you prefer — you'll need to do this, too, if you are adding extra broth to make a thinner soup).

At this point you can choose to leave the soup unblended so that you get bites of yellow beet within the soup; or you can blend with an immersion blender for a super smooth texture.

For those of you who like options: I blended the soup for dinner last night, so I could bring the leftovers to the studio in a jar for a quick reheated lunch.

If you are using a regular blender, blend the soup in batches being careful to take the plastic centre out of the blender lid and cover it with a tea towel so you don't have exploding scalding hot soup all over yourself.

If time allows, let the soup stand off the heat for an hour or so to allow the flavors to blend, then heat through as needed.

If time allows, cover the pot and allow your chicken noodle soup to sit for 5 - 10 minutes so the flavors can continue to blend.

If you have an immersion blender: just stick it into the cooked soup and blend about 1/3 -1 / 2 of the mixture so that when you stir together it's chunky but also thicker and no longer brothy.

NOTE: this recipe requires a bit of prep time, so be sure to allow for it, and I think the soup benefits from being allowed to sit while flavors blend.

Then when the veggies are added to the broth and simmered for a few, the soup is blended so it has a rich creamy texture.

I liked this soup a little chunky so I didn't blend up the lentils.

This recipe makes four servings, so you will have to blend portions of the soup since it won't all fit into the Magic Bullet pitcher at once.

Seeing as it's so cold where I live I would be blending soup in no time, followed by tahini I think.

I enjoy roasted vegetable soups so much, I just cut the veggies, put them in the oven, then blend them with everything I fancy together and that's it.

Directions: Cut in half and seed squash, place flesh side down on parchment covered roasting pan with a 1/2 — 1 C water / Roast at 350º until fork tender — usually 30 to 40 minutes / When cool, scoop cooked squash from skin and spoon straight into the soup pot / While squash is roasting, sauté onion in olive oil for 5 minutes, add garlic and cook for 2 more minutes / Add apples, apple juice, turmeric, curry and / or chili paste, stir together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blended.

Blending helps give the soup its creaminess, so make sure you've got a blender or food processor on hand.

So what I did was just get all the ingredients that's in the seasoning blends package separately an just chopped it all up an the soup came out Soo good still, so not a problem at all just so everyone knows it still tastes fantastic like that toSo what I did was just get all the ingredients that's in the seasoning blends package separately an just chopped it all up an the soup came out Soo good still, so not a problem at all just so everyone knows it still tastes fantastic like that toso not a problem at all just so everyone knows it still tastes fantastic like that toso everyone knows it still tastes fantastic like that too!

The soup won't be quite as thick because the Russet potato is so starchy, and creates a suspension when blended.

Butternut squash is one of my favorite soup bases because it's so, so creamy when blended with the right ingredients.

Hot soups tend to create a LOT of pressure while blending, so hold the top down tight!)

Hot soups tend to create a LOT of pressure while blending, so hold the top down tight!!

I'm all about the creamy blended soups lately, so get ready for a whole lot of them.

Pintos are so good in burritos, tacos, enchiladas, blended into a soup.

We blend in batches, and that allows us to tweak the right ratio of liquid and solids so that the soup has just the right consistency.

Thanks so much for the shout - out on how to blend hot soup Aggie — this soup sounds so good and happy birthday to your girl!

Even the kids loved this mild soup, and I loved knowing what they were eating:) Next time I would probably reserve some of the cauliflower before pureeing to add another layer of texture to the soup — I didn't puree it quite all the way, but that meant I also had the occasional chunk of sweet potato, and I wanted that all blended in so I could really focus on the cauliflower.

Ingredients: 2 tablespoons extra-virgin olive oil (1 turn of the pan) 1 medium onion, finely chopped 3 cups canned vegetable stock, found on soup aisle (I use a few cups of water and a few teaspoons of vegetarian chicken base here) 1 (14 1/2 ounce) can diced tomatoes with juice (I blend it first so that it's not chunky, since a few family members don't like tomatoes) 1 (15 ounce) can black beans, drained and rinsed 2 (15 ounce) cans pumpkin puree (avoid buying Libby — it's owned by Nestle) 1 cup corn, frozen or canned (drain and rinse if canned) 1 cup heavy cream (I use 1 % milk, but you can use soy milk as well) 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper (I don't add this since my kids don't do spicy foods) coarse salt 20 sprigs fresh chives, chopped or snipped, for garnish

Users have unanimously given this creamy carrot and coconut milk soup recipe five out of five stars, so you can be sure that you'll enjoy this easy, blended carrot soup too.

It adds great texture to soups, stews and salads and its subtle nutty profile blends so well into main dishes, sides and desserts.

So, I chopped, simmered, added fresh herbs, blended in the vitamix and taa - da... a simple and savory sweet potato soup was created!

Also, this spice can be blended with others easily (think home - mixed curry), so it's a suitable and versatile addition to the hot soup you may prepare to stay warm.

Just a suggestion: I used to make soup all of the time on the stove and then puree in my vitamix but now I just use a stick blender to blend up my cooked veggies right in the pot and it saves so much time and MESS!

So, blending vegetables — raw or cooked — into soups, sauces, or smoothies can maximize nutrient absorption.

I typically stick to chunky vegetable soups and chilis, but I decided to see why people love creamy blended soups like butternut squash so much.

(Remember to remove the plastic cap in the blender top and cover the opening with a kitchen towel so steam can escape while you blend,) Return the soup to a saucepan and warm it over low heat.