Soups are quite simply, some of the easiest and nourishing meals possible. You can load them up with vegetables and warm yourself from the inside out. It goes without saying that they’re perfect for the fall and winter months, but truly, they can be enjoyed year round.Smooth and creamy Vitamix soup recipes can be enjoyed year round! They’re cozy, warm (most of them), easy to make and healthy.
Even better, these recipes use a wide range of fresh, seasonal ingredients such as beets, cauliflower, sweet potato or butternut squash.
# Roasted Cauliflower Soup
Ingredients1 large head of cauliflower
1 white or yellow onion
3-4 garlic cloves, unpeeled
2 tablespoons avocado oil, or olive oil
1 teaspoons cumin
1/2 teaspoons coriander
salt and pepper, to taste
4 cups vegetable broth, or more for a thinner consistency
Garnishroasted cauliflower florets
toasted almond slices
thyme
Method* Preheat your oven to 425F (220C).
* Use a large knife to cut the cauliflower head in half through the stem, then quarters. Remove the florets from the quarters by slicing out the stem at a diagonal. Cut any large florets into small pieces.
* Add the cauliflower florets to a baking sheet. Drizzle with avocado oil or olive oil and add the cumin, coriander, salt and pepper.
* Use your hands to mix everything together on the baking tray.
Slice the onion in half, leaving on the outer skin. Rub a little oil on the cut side, then place the onion halves cut side down on the baking sheet.
* Use a knife to slice one end off the unpeeled garlic cloves. This just makes it easier to squish them out after they've baked. Lay them on a piece of aluminum foil, drizzle with a little oil and wrap them in the foil.
* Place the baking sheet in the oven and roast for 30-35 minutes, or until the edges of the cauliflower florets start to turn golden.
* Save a few of the prettiest florets for garnish. Then transfer the remaining cauliflower to a high-powered blender. Remove the outer skin of the onion and the garlic cloves and add to the blender as well.
* Pour the vegetable broth into the blender. Blend on high for one minute. If you'd like a thinner consistency, just add more broth or water.
* To serve, add the roasted cauliflower soup to a bowl and top a couple roasted cauliflower florets, toasted almond slices and fresh thyme.
# Sweet Potato Soup
Ingredients
2 tablespoons avocado oil, or olive oil
3 carrots, sliced
1 yellow onion
1 1/2 pound sweet potatoes, peeled and diced
2 garlic cloves, minced
1 tablespoon fresh ginger, finely chopped
1/4 teaspoon red pepper flakes
1/4 teaspoon paprika
4 cups vegetable broth, or more for thinner consistency
Garnishwatercress
pistachios
coconut cream or yogurt
red pepper flakes
cracked black pepper
Method* Heat the oil in a large stock pot on medium high heat. Add the diced onion and carrots and stir frequently for 6-8 minutes, or until the carrots have softened slightly.
* Add the garlic, ginger, red pepper flakes and paprika. Stir for 2-3 minutes or until fragrant.
* Add the diced sweet potato and vegetable broth. Turn the heat to high and bring to a boil. Then reduce the heat to low, add a lid and simmer for 15-20 minutes, or until the sweet potato is fork tender.
* Use a ladle to transfer the soup ingredients to a high-powered blender. Blend on high for one minute or until creamy. You can add more broth or water for a thinner consistency.
* To serve, pour into a bowl and garnish with coconut cream or yogurt, chopped pistachios, red pepper flakes, cracked black pepper and watercress.
# Beet Soup
Ingredients
2 tablespoons avocado oil, or olive oil
1 yellow onion
3 garlic cloves, minced
1 tablespoon fresh ginger, peeled and finely chopped
salt and pepper, to taste
3 large beets, peeled and diced (or 4 beets, if smaller)
1 medium parsnip, peeled and diced (approx 1 cup)
4 cups vegetable broth, or more for desired texture
Garnishcoconut cream or yogurt
parsley
black sesame seeds
cracked black pepper
Method* Heat the avocado oil in a large stock pot on medium high heat. Add the onion and cook for 3-4 minutes, until softened.
* Add the garlic, ginger, salt and pepper and cook for an additional 1-2 minutes, until fragrant.
* Add the diced beets, diced parsnips and vegetable broth. Turn the heat to high and bring to a boil. Then reduce the heat to low, cover the pot and simmer for 25-30 minutes or until the beets are fork tender.
* Use a ladle to transfer the soup to a high-powered blender. Blend for one minute or until creamy.
* To serve, pour the soup into a bowl and garnish with coconut cream or yogurt, parsley, black sesame seeds and cracked black pepper.