Tag Archives: immersion blender

cauliflower white soup

27 Sep

IMG_6725

It’s cauliflower season, time to put this cruciferous wonder to work!

There is so much you can do with cauliflower, bake, steam, sauté, or blend into soups.

Cauliflower and all cruciferous vegetables, are great for detoxing, strengthening the immune system, and are very high in fiber.

We invite you to give your body some fall TLC with this beautifully clean looking, and light tasting cauliflower white soup.

Serves: 8-10 cups Prep Time: 5 minutes Total time: 25-30 minutes

Ingredients:

  • 1 head of cauliflower
  • 1/2 yellow onion, chopped
  • 2-4 cloves of garlic, minced
  • 2 tbsp olive oil
  • water, enough to reach just below the cauliflower
  • sea salt
  • black pepper

Directions: 

1. Prep: Rinse, and separate your cauliflower into florets. Chop your onion, and mince your garlic.

2. Cook: In a large pot over medium heat add onions and garlic, stir for 2 minutes, than add in a pinch of sea salt. Stir until caramelized, 5-6 minutes more. Once caramelized, add in cauliflower and water. Bring to a boil, then to a simmer. Cover and let cook for 15-20 minutes, or until cauliflower is tender.

3. Blend and serve: Working in batches, add cauliflower mixture to your food processor, and process into a soup texture. If you have an immersion blender, blend directly in the pot. Serve with a sprinkle of sea salt, and a few grinds of pepper. If you are feeling adventurous add in some cheddar cheese and let it melt all in.

asparagus soup

13 May

IMG_1200Soup in Spring?

When asparagus season starts, it’s easy to get really excited and buy a whole bunch of these detoxifying spears.

But when it feels as though you have exhausted all of your recipe options, it’s time to take out your immersion blender and make some soup!

Here’s how:

Serves 2 – Prep time 5 minutes – Total time 15 minutes

Ingredients:

  • Asparagus, 6-8 spears
  • Water, 2 cups
  • Small yellow onion, diced
  • 1 tbsp olive oil
  • Pinch of sea salt
  • Crack of pepper
  • Dollop of sour cream/creme fraiche/plain yogurt (optional, but recommended)

Directions:

1. Prep ingredients: Rinse asparagus, snap or cut off tough ends of the spears, then cut in half. Dice your onion.

2. Cook: Add water to a pot, then place asparagus in the water. Cover, and bring to a boil then to a simmer. Steam for 5-7 minutes (depending on thickness of spears). While asparagus is steaming, add oil to a pan and caramelize your onions for 5-7 minutes.

3. Blend and serve: Add your caramelized onions into the pot with the steamed asparagus. Insert your immersion blender (or pour contents into your food processor), blend until smooth. Serve in bowls, with a drizzle of olive oil and a dollop of sour cream, top with a little salt and pepper.

Enjoy this seasonal soup hot or cold, and have fun experiencing asparagus in a whole new way!

fancy a frittata?

10 Dec

3694187993_5063436629In the mood for something creamy, yet savory? Try out our simple frittata recipe that is a huge hit with the kids at lunch! Feel free to add in some ham + cheese, or spinach to spice it up.

Makes 4-6 servings

Ingredients:

  • 2.5 cups of 2% milk
  • 1 cup of cream
  • 6 large eggs
  • 1 teaspoon sea salt
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon nutmeg

Directions:

Combine ingredients, blend with an immersion blender. Place blended ingredients into ramekins (if you don’t have ramekins, use an oven pan that is deep so the egg mixture won’t spill, and keep the height of the mixture to no more than 3 inches), and bake at 300F until set and golden brown.

Photo courtesy of Brenda Gottsabend

Flora’s seasonal recipe: roasted vegetable puree

11 Oct

4744510812_15f1812af3It may look like baby food, but boy is it good!

Get creative with your fall vegetables and puree them into a smooth and soothing dish.

As the weather gets cooler, drizzlier and damp, I turn to warming foods that will ground me and make me feel great inside and out.

I was so cold the other day that I decided to preheat my oven and roast vegetables, since it’s my favorite dish. This time though, I wanted something more fluid vs. chewy so I thought, why not blend my roasted veggies with a little bit of water, and make a puree?

Instead of stopping at the roasting stage, I went one step further. That one step made my day so much warmer!

Here is how:

Makes 4-5 cups

Ingredients:

  • 2 carrots, chopped
  • 4 celery sticks, chopped
  • 1/2 red onion, chopped
  • 2 medium sized potatoes, chopped
  • 1 tablespoon olive oil
  • 1 sprig fresh rosemary (optional)
  • pinch of salt
  • a few grinds of pepper
  • 2-3 cups water, the more you add, the soupier it will get

Directions:

Preheat your oven to 400F. Rinse and chop up you carrots, celery, potatoes and chop your red onion (if you have different vegetables lying around, use those up instead). Add olive oil, salt, pepper, rosemary and mix. Place in the oven for 30-40 minutes, depending on how small you chopped your veggies. Stir them midway to make sure they’re cooking on all sides. Once lightly brown, soft, and fragrant remove from the oven. Add veggies into a big bowl, then add water. Blend with an immersion blender (or food processor) until smooth. If you blend less, you’ll get a chunkier consistency. Serve immediately, and garnish with some rosemary, and a drizzle of olive oil if you’d like. If you make too much, you can always save some for lunch the next day.

Photo courtesy of Miss Messie

Flora’s seasonal recipe: corn soup

13 Aug

7010181017_ec67a85b98Taking a bite into freshly picked corn, goes hand in hand with the smell of freshly applied sunscreen, the sound of birds chirping in the morning, the fragrance of fresh picked basil, the juiciness of a sun warmed tomato, and the sweetness and bright, brilliant colors of ruby red watermelons.

I was gifted a big bagful of fresh corn the other day, and while I was grateful, I was also a little hesitant, “what am I going to do with all of this corn?” After some corn and tomato salads and corn on the cob, my taste buds were looking for a different corn texture, so I ventured into summer soup making!

Here’s how my gifted corn turned into a hearty soup:

Serves 4 (if you have any left over, refrigerate and eat for lunch!)

Ingredients:

  • 3 ears of corn
  • 1 red onion
  • 3-4 medium sized potatoes
  • 4 cups veggie broth or water
  • 1 tablespoon olive oil
  • 2 bay leaves (optional)
  • Pinch of salt + a few grinds of pepper

Directions:

Husk your corn, remove silks (place silks to the side to make a delicious corn silk tea). Cut the kernels off of the cob, and set aside. Don’t throw away the cobs! Dice your red onion and potatoes, then turn your burner to medium heat. Using a medium sized pot add 1 tablespoon of olive oil, swirl the oil so that it covers the base, then add your diced onion and sauté until slightly caramelized. Add 4 cups of broth or water, and bring to a boil. Once boiling, bring down to a simmer then add the kernels, cobs, and potatoes. Top off with 2 bay leaves, then add a pinch of salt and a few grinds of pepper for extra flavor. Let simmer for 30-40 minutes, or until potatoes and corn are soft. Use an immersion blender (if you don’t have one of these, you should, they are a lifesaver! if you have a food processor blend your soup in small batches, or if you don’t have any devices, use a potato masher), and blend/mash to your desired consistency. Serve warm, or if you are super patient, let it cool down for a cold summer soup.

I had my leftover soup for lunch the next day, and boy was it delicious. Now I am wishing I was gifted bags of corn every week!

Photo courtesy of RaeAllen