Add the melted butter and garlic to
the blender along with the vegetable broth and puree on high until creamy.
When the carrot and sweet potato are soft, remove from the oven and transfer to
a blender along with the vegetable stock.
Not exact matches
Add roasted
vegetables to a
blender along with white vinegar, tomato paste, cashews, and
vegetable broth.
Place the avocados in a food processor or heavy - duty
blender,
along with 1 1/2 cups
vegetable broth.
Once the squash has cooled enough to handle, scoop out the flesh and transfer it to a
blender or food processor
along with the
vegetable filling.
Add the
vegetables to a
blender along with the sea salt, rosemary, thyme, olive oil, and broth.
Add about half of the broccoli (and a few pieces of other
vegetables, if using) to a
blender,
along with the leafy greens, 1 1/2 tablespoons of oil, juice of 1/2 lemon, freshly ground black pepper and cheese.
Carefully transfer the roasted
vegetables to a food processor or
blender and process
along with 1⁄4 cup / 5 g chopped cilantro and 1 teaspoon salt.
Add 1 cup of the
vegetable broth to your
blender along with the sun - dried tomatoes, 1 tablespoon of the garlic, and the red pepper flakes booster and blast on high for 30 to 60 seconds, until smooth.
Add half of the lentils and the
vegetable mixture to a
blender or food processor
along with tomato paste, soy sauce, thyme, and oregano.
Transfer all the charred
vegetables to a
blender,
along with the cilantro and coconut sugar.
Add the
vegetables to a
blender along with the sea salt, rosemary, thyme, olive oil, and broth.
Drain the
vegetables well and transfer them to a
blender along with the garlic, chipotles, and the remaining 1 teaspoon salt.
Other recipes include whole milk
along with very fresh egg yolks,
vegetable oil and liquid vitamins, mixed in a
blender.
For a thicker soup: Place some of the cooked
vegetables and barley
along with a bit of liquid into a
blender and blend until smooth.