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Yummy Soups & Salads!
Posted by DasBear,
19 May 2014
·
549 views
need something light? soups salads
I have a Vitamix. Its an awesome kitchen and lifestyle investment. But, you don't need a super fancy blender to make soups, a handmixer is fine or a normal blender. I'll share with you some soup delicious soup recipies and some side ideas to balance out your meal.
Butternut squash and sweet potato soup:
- 1 large butternut squash, peeled and diced up into small cubes
- 3 or 4 sweet potatoes, peels and diced up into small cubes
- Half of a large yellow onion or 1 small onion
- 1/2 stick of unsalted butter
- A touch of olive oil
- 1 clove of garlic crushed
- 1 1/2 cup of unsalted chicken stock or low sodium
- Slash of heavy cream (Optional)
Seasonings: salt, curry powder, cumin and freshly ground pepper
In a large stock pot, cut your stick of butter in half and toss that in with a little drizzle of olive oil
Toss in your onion and garlic on low heat until onions are translucent and be careful not to burn the garlic
Its time to put in your diced up veg into the pot and sprinkle a little curry powder and cumin
Add about a cup of your chicken stock and the rest of the butter
Allow everything to cook until tender (poke with a fork to see doneness)
Once slightly cooked, transfer to a blender and pulse until smooth
Add the blended soup back into your stock pot on a low heat
Season the food with salt and a bit more spices if you wish (if you like a thinner soup, add the remaining stock)
Before serving, add a bit of cracked pepper
This goes well with a nice side salad
-Mixed greens or spinach
-Toasted pecans (I make candied chipotle pecans, store bought it fine)
-Sliced granny smith apples or strawberries
-Goat cheese (optional)
-Vinaigrette dressing
Shrimp and Avocado Salad!
-Cherry tomatoes (10 cut in half)
-Red onion (half, thinly sliced)
-1 Avocado (ripe)
-Peeled & de-veined Shrimp (non-cooked) 1 lbs
-Red bell pepper (Half, dice into bite size cubes)
-Your choice of greens (spinach, romaine lettuce, mixed greens)
You can cook your shrimp in the oven or in a pan over the stove, the choice is yours. Now, for seasonings we toss our shrimp in a bowl and drizzle with a touch of olive oil, roughly chopped parsley, pinch of cayenne pepper, garlic, lemon juice. Then a dash of salt and pepper. Lay this out on a baking pan lined with parchment paper and cook for 12-15 min on 375 or you can toss the shrimp into a pan on med-high heat for 5-9 minutes depending on the size of your shrimp. (They should be pink and slightly curled when done). Let it cool before serving so it doesn't wilt the greens.
​Cut those cherry tomatoes into quarters or halves, dice a quarter of a red onion, dice half of a red pepper and cut up your avocado cup. Mix all of this together and place over a bed of greens, top with a vinaigrette and enjoy!
Butternut squash and sweet potato soup:
- 1 large butternut squash, peeled and diced up into small cubes
- 3 or 4 sweet potatoes, peels and diced up into small cubes
- Half of a large yellow onion or 1 small onion
- 1/2 stick of unsalted butter
- A touch of olive oil
- 1 clove of garlic crushed
- 1 1/2 cup of unsalted chicken stock or low sodium
- Slash of heavy cream (Optional)
Seasonings: salt, curry powder, cumin and freshly ground pepper
In a large stock pot, cut your stick of butter in half and toss that in with a little drizzle of olive oil
Toss in your onion and garlic on low heat until onions are translucent and be careful not to burn the garlic
Its time to put in your diced up veg into the pot and sprinkle a little curry powder and cumin
Add about a cup of your chicken stock and the rest of the butter
Allow everything to cook until tender (poke with a fork to see doneness)
Once slightly cooked, transfer to a blender and pulse until smooth
Add the blended soup back into your stock pot on a low heat
Season the food with salt and a bit more spices if you wish (if you like a thinner soup, add the remaining stock)
Before serving, add a bit of cracked pepper
This goes well with a nice side salad
-Mixed greens or spinach
-Toasted pecans (I make candied chipotle pecans, store bought it fine)
-Sliced granny smith apples or strawberries
-Goat cheese (optional)
-Vinaigrette dressing
Shrimp and Avocado Salad!
-Cherry tomatoes (10 cut in half)
-Red onion (half, thinly sliced)
-1 Avocado (ripe)
-Peeled & de-veined Shrimp (non-cooked) 1 lbs
-Red bell pepper (Half, dice into bite size cubes)
-Your choice of greens (spinach, romaine lettuce, mixed greens)
You can cook your shrimp in the oven or in a pan over the stove, the choice is yours. Now, for seasonings we toss our shrimp in a bowl and drizzle with a touch of olive oil, roughly chopped parsley, pinch of cayenne pepper, garlic, lemon juice. Then a dash of salt and pepper. Lay this out on a baking pan lined with parchment paper and cook for 12-15 min on 375 or you can toss the shrimp into a pan on med-high heat for 5-9 minutes depending on the size of your shrimp. (They should be pink and slightly curled when done). Let it cool before serving so it doesn't wilt the greens.
​Cut those cherry tomatoes into quarters or halves, dice a quarter of a red onion, dice half of a red pepper and cut up your avocado cup. Mix all of this together and place over a bed of greens, top with a vinaigrette and enjoy!
O.o Yum! So making these when I get the chance :3