– As the weather starts to cool, our bodies crave warming,
nourishing meals. Those meals that warm
us from the inside out. And there’s no easier
way to accomplish that than with some easy and
healthy soup recipes. But rather than give you
just one recipe today, I’ve got three brand new, vibrant
and flavorful soup recipes because when they’re this easy to make you might as well whip up a couple and save them for a rainy or snowy day. For today’s video, I’m happy to partner with my friends at Vitamix because having a high-powered blender makes this soup recipes
ultra creamy and smooth. And after I show you how to make them, I’ll show you how to meal prep them into individual serving sizes so that you can easily
reheat them in the future. All right, let’s dive in. Our first soup recipe
requires a little roasting so pre-heat your oven to
425 degrees Fahrenheit. And the vegetable that we’ll
be roasting is cauliflower for a smooth and creamy,
roasted cauliflower soup. Start by cutting the cauliflower in half, then half again. And once you have quarters,
you can slice at a diagonal to remove the florets from the stem. Use your knife to cut the larger florets into smaller bite size pieces and then repeat this process
with the other quarters until all of the florets are removed and about the same size. Transfer the cauliflower to a baking sheet and drizzle with a couple tablespoons of avocado oil or olive oil. Cauliflower is a very
neutral flavored vegetable so we need to give it an extra
pop of flavor with spices. And two spices that pair well with it are cumin and coriander. So I’ll add one teaspoon of cumin, a half a teaspoon of coriander and some salt and pepper. Then just dig in with your hands and make sure that
everything is mixed together and well coated. Spread the cauliflower in a single layer and try to make sure no
pieces are overlapping so that they can get beautifully golden. Next, slice a white or
yellow onion in half and don’t worry about peeling it. Just drizzle with a little oil and rub it on the cut side, then flip the onion over and nestle it on the baking sheet. The last item we’ll add to
our roasting sheet is garlic and roasted garlic has a
more mild and sweeter flavor than raw garlic, so you can use three
to four cloves or more, depending on how much you like garlic. And just like our onion, we don’t need to peel the garlic but I do recommend using a
knife to slice off one end as it will make is easier to
squeeze the garlic clove out after it’s roasted. Add the garlic to a small
piece of aluminum foil and drizzle with oil. Wrapping the individual
garlic cloves in aluminum foil prevents the cloves from burning but you could also wrap
them in parchment paper if you prefer to use that. Everything fits on my
baking sheet, just barely but you could always use a
second baking sheet if needed. Place the veggies in the
oven for 30 to 35 minutes or until the edges of the
cauliflower are nice and golden. (light music) When the cauliflower is done, remove it from the oven
and let it cool just enough that you can transfer it
to your Vitamix blender. I like to use a large spatula
to scoop up the florets and place them in the container. Just remember to save
several pieces of cauliflower to garnish the top of
the soup when we’re done. For the onion, just slice off the stem and carefully remove the outer skin and place the onion halves in the blender. And yes, you’re totally fine
placing them in as halves. No cutting or dicing is needed. Open the little pack of roasted garlic and each clove should now be super soft and you can just squeeze it out
of its skin into the blender Our last ingredient is four
cups of vegetable broth, so pour that into the container and then this roasted
cauliflower soup is almost done. Start the blender on low speed but quickly increase it to maximum speed and blend for one to two minutes or until it’s nice and creamy. Pour the soup into a bowl
and I like to give the top a swoosh with a spoon
so it doesn’t look like it’s just been poured. Then garnish with a few of the
roasted cauliflower florets, toasted almond slices and
fresh thyme for a tasty and low carb soup recipe that’s
perfect during the holidays to offset some of those heavier meals. Our next soup recipe is a
bit more hardy and filling and that’s because it’s sweet potato soup. You guys know I love sweet
potato in all of its forms but a bowl of this thick and creamy soup always hits the spot. To get started, peel 1
1/2 pounds of sweet potato and slice into half inch thick pieces. Stack a few slices of the sweet
potato on top of each other and then dice those into cubes. In the last video you saw
me roast sweet potato, but this week we’ll cook
it on the stove top. So once you’ve diced up
all your sweet potato, place it in a bowl and set it to the side. Next, peel and slice three carrots. Carrots, like sweet potato
and other orange veggies, are loaded with beta carotene, so they definitely help to give
this soup a nutrient boost. Then slice and dice one yellow onion and try not to cry too
much like I always do. I’ve heard that if you chill
the onion in the freezer for 10 to 15 minutes before cutting it, it prevents the tears but I
always forget to try that. If you guys have tried that and it works, please let me know in the comments below. To flavor this soup, we’ll add some ginger and ginger is always great
during the colder months as it helps to boost our immune system. Just use the back of a
spoon to peel the ginger, then slice and finally dice until you have about
one tablespoons worth. If you’d like to add a little more, feel free to do so. Heat a large pot on medium heat and add a couple tablespoons
of avocado oil or olive oil. Add the diced onions and carrots and stir them for six to eight minutes or until the carrots
have softened slightly. Add the fresh ginger along with
two cloves of minced garlic and a quarter teaspoon
each of red pepper flakes and paprika for that hint of spice. Stir this together for
another two to three minutes or until it becomes fragrant. Add the diced sweet potato and
four cups of vegetable broth and once all the broth is in the pot, I like to give it one last
stir to get all that goodness off the bottom. Turn the heat to high
and bring this to a boil, then reduce the heat to low, add a lid and simmer for 15 to 20 minutes or until the sweet potato is fork tender. Carefully remove the pot from the stove and place it next to
your Vitamix container. Use the ladle to scoop out
most of the chunky bits and then pour any remaining
liquid from the pot into the container. (light music) Add the lid to your blender,
place it on the base and start blending. Again, you’ll blend this soup on high for one to two minutes or
until it’s velvety smooth. If your soup is too thick, just add a small amount of
vegetable broth or water to thin it out. But be careful not to go
over the maximum fill line on your container because this recipe
gets pretty darn close. Pour the soup into a
bowl, give it a swoosh and add some toppings. I love to top mine with
greens like watercress and then I dollop a few
tablespoons of coconut cream, but you could also use yogurt and then to get that pretty swirl, just use a chopstick to draw
some squiggly lines through it. For a little crunch, I love pistachios and for a kick of heat, I
sprinkle red pepper flakes and cracked black pepper. (light music) For our last soup recipe, we’ll make a vibrant and
nutrient, packed beet soup. To get started, peel,
slice and dice one parsnip. I love to use parsnip in this recipe rather than potato just to
add some veggie variety. And the bonus is that
it still adds creaminess but has less carbs and more fiber. Next, slice and dice one
onion and place it in a bowl as we’ll take it over to the
stove top here in a second. To add a little zest and spiciness, peel and finally dice one
tablespoon of fresh ginger. Now I wasn’t very good at
eyeballing the right amount here and have quite a bit of extra, but that’s fine as I’ll save it and add it to my chai-spiced coconut
milk recipe tomorrow. All right, it’s time to grab our beets. You’ll need three large
beets about this size and if yours are smaller,
you can use four. Remove the leaves and don’t toss these. These leaves are packed with nutrients and are great to saute or add to smoothies just as you would spinach
or any other leafy green. I also recently learned a kitchen hack from Cooks Illustrated and that’s if you spray
your wood cutting board with non-stick spray or in my case, I’m using avocado oil spray, it helps to prevent the
beets from staining it and makes clean-up that much easier. Slice the ends off the beets
and then use a vegetable peeler to remove the skin. Slice the beets into
half inch thick slices then stack a few of the
slices and dice them up. Once you’ve done this to all three beets, scoop them up into a
bowl and set them aside. And then immediately,
wash your cutting board and your hands. I do have several tips
for getting beet stains off of your hands on the
full recipe blog post, so make sure to check that out. Heat a large pot on medium heat with a couple tablespoons of oil and add the diced onions. Let them cook for three to four minutes or until they’re softened, then add the ginger, three
cloves of minced garlic, salt and pepper, and
cook for an additional one to two minutes and it
should become nice and fragrant. Add the diced beets, parsnips and four cups of vegetable broth, then turn the heat to
high and bring to a boil. Once it’s boiling, reduce the heat to low, cover the pot and simmer
for 25 to 30 minutes or until the beets are fork tender. Carefully move your pot
next to your Vitamix and use a ladle to transfer
the soup to your blender. Then blend for one to two minutes just as we’ve done with the other soups. I get a lot of questions on
why I love my Vitamix so much and hopefully you see why but honestly, it’s
because good, healthy food is made in my Vitamix
and it’s made easier. And I’m a big fan of
saving time in the kitchen. (light music) Pour your beet soup into a bowl, give it a swoosh, add some fresh parsley and a few dollops of
coconut cream or yogurt. Draw a little swirl for presentation and then I like to sprinkle
some black sesame seeds and cracked black pepper on top. (light music) Now I did promise at the beginning that I’d show you how I meal
prep and freeze these soups and my tried and true
method is with Weck jars. They’re freezer safe,
stack on top of each other and you can reheat them
straight from the freezer in the same jar. When you fill them up,
just make sure to leave a little space at the top for expansion. I also just discovered
these silicone Souper Cubes which are essentially large
silicon ice cube trays made for freezing soups. I’ll link these in the description box but they come in one
coup and two cup sizes and you just pour your soup straight from your blender into them. Because they have lids,
they’re also easily stackable and once your soup is frozen, you can just pop out a
serving and reheat it for the perfect bowl of soup. (light music) I hope you guys love
these new soup recipes and as a reminder, I have
several more Vitamix soup recipes on my website including a butternut squash soup that is a reader favorite, a carrot ginger soup, a roasted red pepper and tomato soup and a dairy free cream of celery soup. So you’ve many options to choose from. All right, if you love this video, make sure to give it a thumbs up and I will see you guys
again in the next video. (light music)

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Methew Wade

100 thoughts on “EASY & HEALTHY SOUP RECIPES | vitamix soup recipes”

  1. 'Tis the season for healthy soups! I hope you guys enjoy these new soup recipes, and don't forget to check out my website for more classics (like butternut squash soup!). So tell me, which soup are you going to make first? 🙂 xo – Lisa

  2. The method for cutting onions without crying in my opinion, you just have to master cutting it properly and quickly so you don’t spend 10 minutes over it

  3. The trick with the onions is to not form an emotional attachment to them before cutting them. 😆

    Also I chew peppermint gum while cutting the onions and it really works to prevent the tears!

  4. I am a soup lover, cant wait to try these! Could you share how you keep your Vitamix container super clean? I can"t seem to get the grime off completely, I clean it right away and have used vinegar but no luck.

  5. These looks so good but here in Newport Beach it’s feels like summer still🙄💔
    Can’t wait for the cold weather 🙏🏼

  6. These look great! I'm not a big fan of cumin, is there another spice you would recommend putting in the cauliflower soup?

  7. For those of us who do not own a Vitamix, will an immersion blender work? I would guess the onion would have to be cut up before using it.

  8. I love soups and these sound delicious 😋
    For me, even better than a Vitamix is a Thermomix, because there you'd do everything in one pot (cook and blend),in such a huge fan of it.

  9. Awesome recipes! I NEVER cry when cutting onions if I use swimming goggles– totally serious!! I don't know how it works, but make sure they're snug fitting over your eyes, & I can guarantee you won't cry!!!! Oh, PS: I have a box of surgical disposable gloves I leave in my kitchen drawer & wear them when handling things like beets, raw meat, etc.

  10. Hey Lisa, when I chop onions I wear cheap swimming goggles. They work great. You will look silly but your eyes won’t burn. 🤷🏻‍♂️

  11. Love your recipes, Lisa. Aso have a hint for you. Sprinkle a little bit of baking soda on your hands after cutting beets, and it will quickly remove the stains. Hope you try it and let me know if it works for you.

  12. Hello Lisa ! Thank you for these delicious soups recipes !! Is it possible to have the vegetable broth recipe ? I didn't find it on your website. I prefer making a home one. Have a wonderful day !

  13. The fridge/freezer trick for onions TOTALLY works! I never remember to store mine in there, so I usually end up sticking it in the freezer while I prep everything else and it still works.

  14. Hi Lisa. Thank you for these lovely soup recipes, we’re having the sweet potato tonight. Could you please do a vid on making the vegetable broth? I was wondering if the veggies are roasted first. Thanks also for showing us the Souper Cubes!

  15. We are going to try these for sure! Not a fan of blended soups so I will chop things uniform, blend some and leave the rest chunky😀. That way we chew and it fills us up better now that we are gluten free. No more bread with soup is pretty sad😣. I will adjust and life will be great again😄. I know you can relate😉. Thanks a bunch!

  16. Amazing recipes and so easy to make. Though Australia is preparing for summer now, I might just give them a go. 😃😃

  17. Great soup ideas! Already looking at the souper cubes… what a great storage idea. The sweet potato soup looked delicious. Especially with the extra spices for heat. I'm always searching for new twists on fall and winter favorites.Thanks! (p.s. so brave with the beets.. so brave… I'd have my kitchen looking like a crime scene… )

  18. I never peel the ginger and just puree it with garlic when I need it in my vitamix 🙂 If you put onions in your fridge to use that week you don't cry much. I keep my onions in a drawer in my kitchen but put a few in the fridge each day or so for the days use 🙂

  19. Have you considered an instant pot or pressure cooker to add to your kitchen? It Would speed up some of the processes of making soup and numerous other things

  20. Use gloves when cutting beets and if you boil the beets whole till done the skins fall off then you don't lose as much beet juice in the water 🙂 then you don't have to cook the soup as long as beets take forever LOL

  21. I don't know if you'll see this, but I wanted to thank you for repeating the phrase "variety". I really got stuck with eating the same things over and over again. Even though they were healthy, I felt a huge energy burst when I started diversifying my diet. Thank you so much!

  22. I was told that onions won't make you cry if you have a sharp enough knife, and that they only make you cry if the knife is crushing more than cutting. Also, excellent video… I never thought of making soup in a blender. That is an awesome idea. 🙂

  23. The trick to preventing tears is breathing through your mouth. It keeps the onion smell out of your nose / sinus. Try it! It works.

  24. Wow thank you! I love my Vitamix too. We bought ours refurbished and saved a little money that way. It works beautifully.

  25. All of the soups sounded delicious, but I love texture in my soup. That's what makes it comforting to me. I'd love it if you'd show some soup recipes not processed in the blender 🙂

  26. 👍 Thanks again… About a year ago, I bought a Vitamix because of you, your soups and your smoothies. I use my blender at least three times a week.

  27. For those with smaller blenders, you may consider blending your soup in batches while ventilating for safety reasons. Hot ingredients in a blender can cause pressure buildup and explode if there's no ventilation for the steam, so be careful!

    Thank you Lisa for the recipes! I've always wanted to try beet soup 🙂

  28. These sound Delicious! However, I will not use any oil. Wearing rubber gloves helps with beet stains… 🙂
    Blessings….. 🙂

  29. The only way I can prevent onion tears is by wearing big sunglasses while I chop. I’m sure it looks funny but it’s worth no stinging eyes!

  30. It’s now my goal to make all three of these soups this winter! Although I think I’ll substitute my Instant Pot and immersion blender wherever possible.
    On the onion causing tears—it does help a lot if it’s chilled. I keep my onions in my fridge. But my eyes are so darn sensitive, I finally bought protective goggles that “seal” all the way around, and it was money well spent! I just look really goofy and nerdy when I chop onions, but it’s totally worth it.

  31. Perfect time for fall dishes. I will certainly make all those soups.
    And I ordered soup ice container which I really needed for beef and chicken stocks.
    Where did you buy your vitamix? I bought just basic model many years ago and want to upgrade for more powerful vitamix like yours.
    Love Vitamix. I make alot of things with vitamix like you.

  32. Hello, the onion in the freezer does work. I have been placing my onions in the freezer since I started cooking and was able to cut veggies (around 7). I still do it. While you're cutting and your eyes water, just run the onion under come cold water. There you go!!! 😃. Thanks for sharing

  33. I could not follow because I’m from Europe and English is not my first language. Can somebody explain what she used as liquid in the soups? Vegetable what?

  34. I wonder how these will taste without the blending? I don't like purreed soup that much, but these recipes look delicious.

    Also.. Did you know that chewing is much healthier than blending everything? You're body will be able to get more nutrition from the veg if you chew, as it gets mixed with your saliva way better, and that's what's needed to break down the veg. Same goes for smoothies.
    Still all much much healthier than a milkshake though! 😉
    Thanks for sharing, I need to go and find some fresh beets now!

  35. Love the video! Only thing I was wondering – why did you turn on the timer on your microwave when the roast vegetables were in the oven? 😝

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