3 REALLY QUICK, EASY & DELICIOUS SOUPS

When it comes to soups, blender soups are the easiest! They’re silky, smooth, and luscious. They are great because, often, you need just a few ingredients and about fifteen minutes or so. In this post I will be sharing 3 of my current favorites: Corn Chowder with Lime & Cilantro, Carrot & Chive, and a Creamy Tomato Herb. Toss everything into the blender and boom - you've got what you need to make a beautiful, silky blended soup. Enjoy these!!

CORN CHOWDER WITH LIME & CILANTRO

✔ 10 Minutes ✔ Weight Loss Friendly ✔ Gluten Free ✔ Serves 2 to 3

INGREDIENTS

• 3 cups frozen corn, slightly thawed

• 1 garlic clove

• 1 scallion OR green onion

•1/2 cup almond flour, see note

• 1 and 1/2 cups vegetable broth

• 1/2 teaspoon salt, or more/less to taste

• 1/4 teaspoon smoked paprika

For Serving:

• Fresh lime juice, I used a full medium lime for the whole soup

• Freshly cracked black pepper

• Fresno Chili or Jalapeño, sliced, optional

• Fresh cilantro, chopped, I used about a 1/4 cup

1. Add all ingredients to a high speed blender and blend on high until warmed, about 4 to 5 minutes. Garnish with “For Serving” suggestions and enjoy immediately.

NOTE: For the creamy element you can use what is suggested in this recipe or replace it with any of the following: full fat or light coconut milk, almond flour, raw cashews, cashew sour cream, or raw sunflower seeds. Depending on what is used, you may need to slightly adjust the amount, but a safe place to start with all of these substitutions is 2 tablespoons to a1/4 cup. Store leftovers in a glass container with lid, and simply pour into the high speed blender and warm the soup. Tastes best eaten immediately or the next day. To make cashew sour cream simply add 1 cup of soaked and drained cashews, 1/2 a cup of water, 3 to 4 tablespoons fresh lemon juice and salt to taste to a high speed blender for 3 to 4 minutes until creamy.

CARROT & CHIVE SOUP

✔ Under 30 Minutes ✔ Weight Loss Friendly ✔ Gluten Free ✔ Serves 2 to 3

INGREDIENTS

• 1/4 cup vegetable broth or water for sautéing

• 1/2 onion, diced

• 3 garlic cloves, minced

• 4 large carrots, about 1 pound, roughly chopped

• 2 sprigs fresh thyme

• 3 cups vegetable broth

• 1/2 a teaspoon salt, or more/less to taste

• 2 tablespoons cashew sour cream, see note

For Serving:

• Freshly cracked black pepper

• 2 tablespoons fresh chives

1. In a large soup pot add the 1/4 cup vegetable broth or water for sautéing over a medium heat. Then add in the onion and sauté for 3 to 4 minutes

2. Add in the carrot and garlic and sauté for 3 more minutes, adding a bit of broth if needed. Add in fresh thyme and vegetable broth and allow to simmer over a medium low heat with the lid slightly ajar for 10 to 12 minutes until the carrots are just tender but not mushy. Turn off the heat and discard the thyme sprigs.

3. Allow to cool slightly and then transfer the soup to a high speed blender. Add in salt to taste as well as 2 tablespoons of cashew sour cream and blend on high until warmed, about 4 to 5 minutes. Garnish with “For Serving” suggestions and enjoy immediately.

NOTE: For the creamy element you can use what is suggested in this recipe or replace it with any of the following: full fat or light coconut milk, almond flour, raw cashews, cashew sour cream, or raw sunflower seeds. Depending on what is used, you may need to slightly adjust the amount, but a safe place to start with all of these substitutions is 2 tablespoons to a1/4 cup. Store leftovers in a glass container with lid, and simply pour into the high speed blender and warm the soup. Tastes best eaten immediately or the next day. To make cashew sour cream simply add 1 cup of soaked and drained cashews, 1/2 a cup of water, 3 to 4 tablespoons fresh lemon juice and salt to taste to a high speed blender for 3 to 4 minutes until creamy.

CREAMY TOMATO HERB SOUP

✔ 10 Minutes ✔ Weight Loss Friendly ✔ Gluten Free ✔ Serves 2 to 3

INGREDIENTS

• The juice of one orange

• 3 large tomatoes, quartered, about 15 ounces

• 1 carrot

• 1/2 a medium red bell pepper OR one mini red bell pepper

• 2 Medjool dates, pitted

• 1/4 cup oil free sun dried tomatoes

• 1 garlic clove

• 1/4 teaspoon fresh thyme

• 1/2 teaspoon fresh oregano

• 4 to 5 leaves of fresh basil

• 1/2 cup raw cashews OR sunflower seeds

• 1 scallion OR green onion

• 1/2 teaspoon apple cider vinegar

• 1/2 a teaspoon salt, or more/less to taste

For Serving:

• Freshly cracked black pepper

• More fresh herbs as desired, thyme, oregano, basil

• Crushed red pepper flakes, optional

1. Add all ingredients to a high speed blender and blend on high until warmed, about 4 to 5 minutes. Garnish with “For Serving” suggestions and enjoy immediately.

NOTE: For the creamy element you can use what is suggested in this recipe or replace it with any of the following: full fat or light coconut milk, almond flour, raw cashews or cashew sour cream, or raw sunflower seeds. Depending on what is used, you may need to slight adjust the amount, but a safe place to start with all of these substitutions is a 2 tablespoons to a 1/4 cup. Store leftovers in a glass container with lid, and simply pour into the high speed blender and warm the soup. Tastes best eaten immediately or the next day. To make cashew sour cream simply add 1 cup of soaked and drained cashews, 1/2 a cup of water, 3 to 4 tablespoons fresh lemon juice and salt to taste to a high speed blender for 3 to 4 minutes until creamy.

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