Sentences with phrase «of blended soups»

These kinds of blended soups are really easy to throw together.

Well, look no further than a nice cup of blended soup.

Not exact matches

The unique Roasted Red Pepper & Gouda Bisque features a sweet and smoky blend of roasted red pepper purée, tomatoes, cream, basil and Gouda — all making for a truly craveable soup.

I made this soup yesterday and when returning it to the hob after blending I made the mistake of overheating and boiling the soup.

Combine soup with half of the roasted cauliflower, arugula / spinach, fennel fronds (reserve a few for garnish) and black pepper in an upright blender and blend until smooth.

Any suggestions of what I do with my big batch of soup — it is quite nice as soup — I am wondering about blending it but not sure??

One attribute of arrowroot is that it does not curdle when added to a hot soup rather it blends and thickens immediately and smoothly.

I also blended the greens with the soup and added a squeeze of fresh lemon at the end.

I don't know if it was my immersion blender or my skills — but I had to put some of the soup with the basil in a blender to actually get the basil 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!

I have always used it to blend soups etc. right in the pot, but I have to say that ever since I discovered how easy it is to make HOMEMADE MAYONNAISE and dressings like this Caesar Dressing, it's become one of my most beloved tools.

-LSB-...] nutritious recipe from ThePPK.com blends garlic, cauliflower and basil to get the «pesto» part of the soup, and -LSB-...]

Yes — I do think you need to blend this soup, because otherwise the cheese won't be able to melt directly into the soup and combine with the rest of the ingredients.

A simple list of ingredients that includes a blend of sautéed onion, carrot and celery, aka mirepoix, and a small amount of diced smoked sausage combine with cabbage and ground turkey to create a deliciously satisfying cabbage soup that's both low carb and gluten free.

In this step you can pulse the soup for a thicker consistency, remove 1/4 of the vegetables and add it in later for chunks, or blend the soup for about 1 minute until it is smooth.

You don't want soup, and you can surely not do any blending but I prefer my tomato sauces to not have chunks of anything in them.

The butter is totally justified if there's pumpkin in there:) I love that the soup is rustic and not totally blended, with its tender nuggets of savory onion (I used half red half yellow.)

This soup is simply spiced, allowing the raw flavours of the vegetables to take centre stage — this silky blend is delicious, warming and perfect for those cold winter nights.

The longest step is cooking the broccoli florets, but after they're done, you just need to toss them and the rest of the soup ingredients into a Magic Bullet cup and blend.

Even if you're not a huge cauliflower fan, a blend of veggies and delicious concoction of spices gives this soup a dominant, fragrant curry flavour that will really warm you from the inside out.

We love to use our immersion blender to blend down some of the butternut squash (making the soup nice and thick), but we always leave some butternut squash cubes whole because they give the soup more texture and depth.

Blend with a stick blender or carefully remove about 1/2 -2 / 3rds of soup and blend until desired consistency (I like there to still be some chunks of veggies inBlend with a stick blender or carefully remove about 1/2 -2 / 3rds of soup and blend until desired consistency (I like there to still be some chunks of veggies inblend until desired consistency (I like there to still be some chunks of veggies in it).

Blended until smooth with a dose of cream and finished of with a handful of crispy tortillas this soup was exactly what I hoped it would be.

I had a big case of those cans to use up but it would be fine without it, just a little thinner and since I blended up some of the soup, you really probably wouldn't miss the texture, just a little tomato flavor.

Pour the mixture into a blender and blend it until you get a consistency of a soup.

After you blend your soup run it through a chinois, that'll get rid of any little skins left over.

With the help of an immersion blender blend the soup until smooth.Let it simmer until bubbly hot.

Place your corn purée and your squash purée back into the soup pot, stir until blended, and add 2 cups of water, Warm until heated through.

Stir both the rice and blended soup back into the slow cooker then season to taste with fresh lime juice and a little bit of salt if necessary.

The warm and sweet nature of pumpkin makes it one of the most delightful comfort foods to be enjoyed roasted, steamed and smeared with butter, or blended into soups in the cooler months.

A rich blend of extra-sharp Cheddar, potatoes and broccoli, this classic soup will see you through fall and winter.

To blend the soup at the end of the recipe I use an immersion blender.

While that's cooking, scoop 1/2 — 1/3 of the cooked soup into a blender (might need to do this in batches, and never fill your blender more than half full with hot liquids,) then blend until very smooth.

This soup recipe has a dose of healthy fats from the avocado, a detoxing blend of greens from the spinach, and some complex carbs from the sweet potato.

With its blend of chicken stock and vitamin - C - rich lemon, this restorative soup (inspired by the classic Greek lemon - egg soup avgolemono) is a good way to fight colds or the flu.

I make almost the same soup except I add barley to mine and use a frozen mixed vegetable blend from Trader Joes instead of canned veggies.

If you wanted to make a really good fall soup, blend up the entire batch of curry until smooth.

Blend with yogurt, dill, a scoop of ripe avocado, make a veggie smoothie or soup... with an ice cube and another squeeze of lemon or lime it's a healthy and delicious summer refreshment, and quick to make.

I blended 2/3 of it, and added the blended soup back into the 1/3 unblended soup for a more rustic look.

I only made two minor changes: 1) add more peppers to the soup (I added serranos for extra heat) add 2) a bunch of fresh cilantro to the food processor when blending 1/3 of the soup — it gave it the perfect aromatic and flavorful punch.

The Egyptian seed - and - nut blend dukkah is the perfect topping to sprinkle on salads, soups, and grain bowls for that extra kick of flavor and crunch.

This soup is blended smooth which creates a creamy texture that doesn't require the addition of heavy cream to thicken it.

I also blended cashews into the soup to add a source of heathy fats and make it creamier without the use of dairy.

Or, blend them and add just a little of that broth for a thicker veggie soup.

Because the rest of the soup is well - blended, I found that running into larger, stringy, cooked basil leaves was annoying.

Blend the remainder of the soup with the spinach.

This creamy tomato soup is super-flavorful courtesy of fire - roasted diced tomatoes and our delicious blend of ingredients.

You won't miss any of the cream or calories from this dairy - free tomato soup as the texture is still silky from blending the tomato base.

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!

The chef always had a big pot of soup made, either cabbage or cauliflower soup, blended with heavy...