Potato Leek Soup

Serves: 4

3 tbsp coconut oil
3 large leeks, cleaned well & thinly sliced (white & light green part only - 6 cups chopped)
1/8 tsp salt

Heat oil in a pan, add leeks, salt, saute for 5 minutes in medium flame.

5 medium russet potatoes, peeled and chopped (1 pound and 11.73 ounces - 4 cups chopped)
1 and 1/2 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp ground coriander

Add potatoes thyme, rosemary, ground coriander, saute for 3 minutes.

5 cups vegetable broth
2 bay leaves
1 1/2 tsp salt
1/2+1/8 tsp black pepper powder

Add vegetable broth, bay leaves, salt and black pepper powder, allow it to boil, reduce the heat to low and simmer in low for 30 minutes or until the potatoes are fork tender.

1 tbsp lemon juice
1 cup coconut milk

Remove from heat, remove bay leaves. Stir in coconut milk, lemon juice. Taste for seasonings and add more to taste.

Blend in vitamix in batches. Before blending, set aside few pieces of potato for the garnish. I did this in 2 batches.

Garnish

green onion, chopped
pieces of cooked potatoes
fresh ground black pepper

If not on liquid diet, garnish with desired toppings.

Source: veganhuggs
Yields: 10 cups
Taste Note: Tastes AWESOME

Coconut Curry Pumpkin Soup

Serves: 2

Roast pumpkin

1 small pumpkin ( I used acorn squash (1.89 pounds, yielded 4 and 1/4 cups chopped)

Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil.

Cut the pumpkins into large chunks

1/2 tbsp olive oil
1/8 tsp salt

Coat the pumpkin chunks with olive oil and salt.

Place on the baking sheet and roast for 35 minutes or until soft and fork tender. Allow to cool for 30 minutes in room temperature. You can accelerate this process by refrigerating the pumpkin for 10 to 20 minutes.

Soup

1 tbsp coconut oil

1 green onion, chopped
2 and 1/4 cups roasted pumpkin

1/2 medium sweet apple, cored and seeds removed

3/4 tsp curry powder
1/2+ 1/8  tsp salt
1/4 + 1/8 tsp black pepper powder

1/8 tsp nutmeg

2 cup vegetable broth / water

1 cup coconut milk

Once cool, add all ingredients to the SouperBlast Pitcher, screw on the vent top and extract until smooth and warm.

Source: Nature's Prescription For Optimum Health from Nutri Bullet Rx
Yields: 5 cups
Taste Note: Tastes AWESOME
Note:

1. The recipe called for 1 tsp of curry powder, so I made it with 1 tsp of curry powder and we felt it was too much curry powder, so reduced to 3/4 tsp.
2. The recipe called for 1/3 cup of yellow onion and garlic, I added 1 green onion and omitted garlic.

Baked Potato Soup

Serves: 2

Cashews

1/4 + 1/4 cup cashews

Overnight soak cashews in water or for at least 4 hours, drain water. Divide the cashews into 2 portions.

Potatoes

4 medium baking potatoes

Preheat the oven to 350 degrees F. Wash the potatoes, pierce the potatoes with fork. Bake the potatoes  in the oven for 1 hour, until fork tender.

Cool potatoes to room temperature for at least 30 minutes, if making it fresh!

Allow it to cool and remove the skin.

1/2 portion of soaked cashews (1/4 cup)
2 baked potatoes
1 cup plant based milk
2 cups vegetable broth / water
1/2 tbsp dijon mustard
1 green onion (MUST)
1/2+1/8 tsp salt
1/4 +1/8 tsp ground black pepper

Add all ingredients to the SouperBlast Pitcher and extract on the 7-Minute Heated Cycle.

Source: Nature's Prescription For Optimum Health from Nutri Bullet Rx
Yields: 5 and 1/4 cup
Taste Note: Tastes AWESOME
I used 1 green onion, instead of 1/2 tsp onion powder and I omitted 2 roasted garlic and nutritional yeast from this recipe. When I made it first time, I used 1/2 cup cashews and felt it was way too creamy, so reduced to 1/4 cup for the 2nd time and its perfect.

Pumpkin Beet Soup

Serves: 2

2 pounds fresh pumpkin (since this is not pumpkin season, I used butternut squash)
4 small beet roots / 2 large beet
8 small new potatoes

1 tbsp olive oil
1/8 + 1/8 + 1/8 tsp salt

Preheat the oven to 400 degrees F.

Wash beets, potatoes and pumpkin well. Cut the beets, potatoes and pumpkin into 2" pieces.

Place on a baking tray drizzle with olive oil and salt (1 used 1/8 tsp salt for butternut squash, 1/8 tsp salt for beets and 1/8 tsp salt for potatoes). Toss to coat.

Bake for 45 minutes until fork tender.

Allow to cool for about 20 minutes. You may place the ingredients in refrigerator to speed up the process.

After roasting, I had 

1 pound and 3.56 ounces roasted butternut squash
8.66 ounces roasted beets
1 pound and 8.57 ounces roasted potatoes

Divide the roasted vegetables into 2 portions. 

1 portion of roasted vegetables (9.78 ounces butternut squash, 12.29 ounces roasted potato, 4.33 ounces roasted beet)
1/8 tsp ground cinnamon (optional)
1/8 tsp nutmeg powder (optional)
1/2 tsp black pepper powder
1 tsp salt
2 cup light coconut milk
1 cup vegetable broth or water

Add all ingredients to the SouperBlast Pitcher and extract for 1 minute.

Source: Nature's Prescription For Optimum Health from Nutri Bullet Rx
Yields: 5 and 1/2 cups
Taste Note: Tastes ???.
Warning: It tasted really awesome when we had it for dinner, that is immediately after I prepared. But it became sour before lunch the next day, not sure how and why. So if you will be eating this immediately after preparing, its good, in that case, just roast 1/2 portion what I have in the picture and proceed.

Cream Of Broccoli Soup

Serves: 2

Steam Broccoli

1 bundle broccoli (after cleaning 7.46 ounces florets)

Wash broccoli florets.

2 cups water

Allow the water to boil.

Add washed broccoli floret to steamer basket.

Insert the steamer basket to the pan with boiling water, close the pan, reduce the heat to low and steam the broccoli for 6 minutes.

Cool to room temperature, if making it fresh! It cools down very fast like in 5 minutes, but I left it for 9 minutes to cool.

Bake Potato

1 small baking potato, baked and skin removed, Cool to room temperature, if making it fresh!

Heat the oven to 425 degrees F. Line a baking sheet with aluminum foil.

olive oil
1/8 tsp salt
1/8 tsp black pepper powder

Scrub the potatoes throughly under running water and pat them dry. Rub the potatoes with olive oil. Generously sprinkle potatoes with salt and black pepper powder. Prick the potatoes in few places with fork. This allows the steam to escape from the baking potato. Place them a few inches apart on foil-lined baking sheet. Bake the potatoes for 50 to 60 minutes. Flip them every 20 minutes or so and check them for doneness by piercing them with fork. Potatoes are done when the skins are dry and the inside feels completely soft when pierced.

Note: If you are eating baked potatoes and you want softer skins, wrap the potatoes in foil before baking. I am baking 2 potatoes. One weighs 8.17 ounces and another one is 7.92 ounces. I will be making this soup for the following day's lunch as well. So I am baking 2 potatoes.

Soup

2 cups plant based milk
3/4 tsp salt
1/4 tsp ground black pepper

Allow all the ingredients to cool fully.

Once cool, add all ingredients to the SouperBlast Pitcher and extract on the 7-Minute Heated Cycle.

Source: Nature's Prescription For Optimum Health from Nutri Bullet Rx
Yields: 4 cups
Taste Note: Tastes AWESOME. Tasted like potato soup, didn't taste broccoli that much.
Note: Since I am rubbing potatoes with salt and pepper before baking, DO NOT add more than 1/4 tsp of black pepper while grinding. First time when I prepared this, I added 1/2 tsp of black pepper and it was way too spicy.

Veggie Tortilla Soup

Serves: 2

1 cup black beans

Overnight soak the black beans in water

1 tsp salt
6 cups water

Wash the soaked beans under running water, add salt and water, allow to boil, reduce the heat to low and cook for 1 hour.

Yields: 2 and 2/3 cups cooked beans

Divide the cooked beans into 2 portions.

Note: We eat the same soup for dinner and the following day's lunch. We both finish the SouperBlast Pitcher's full capacity of soup in one sitting. I usually make a second batch for the lunch, the 2nd portion of cooked black beans will be used for lunch.

1 portion of cooked black beans, cooled to room temperature (1 and 1/3 cups)
1 jalapeno peppers, seeded
2 red bell peppers
2 tomatoes, chopped (1 cup chopped)
1 tbsp olive oil
1 tbsp raw red onion / shallot
1 tbsp cilantro, chopped
1 tsp ground cumin (start with 3/4 tsp and increase to 1 tsp, if you like cumin / if needed)
1/4 tsp chili powder (taste and add based on jalapeno spiciness, you might not need this or you might need 1/2 tsp)
3/4 tsp salt
1/4 tsp lime juice
2 cups vegetable broth

Add all ingredients to the SouperBlast Pitcher and extract on the 7-Minute Heated Cycle.

Source: Nature's Prescription For Optimum Health from Nutri Bullet Rx
Yields: 5 and 1/2 cup
Taste Note: Tastes AWESOME.
Note: I made the soup with 1/2 tsp salt and without chili powder, because I was not sure about the spiciness from jalapeno. After 7 minutes, tasted it and added 1/4 tsp of salt and 1/4 tsp of chili powder and ran 1 minute cycle once.

Roasted Parsnip & Cauliflower Soup

Serves: 2

2 tbsp olive oil

2 small shallots, chopped (3 Tbsp chopped)
1 small leek, white and light green parts only, cleaned and chopped (1 and 1/4 cup chopped)
1/4 tsp salt

3 small parsnips, peeled, quartered, cored and diced (1 and 1/3 cup chopped)
1 head cauliflower, roughly chopped (4 cups chopped)
1/4 tsp salt

4 and 1/2 cups water
1 bay leaf
1 tbsp fresh thyme (1 tsp dry thyme)
2 and 1/2 tbsp fresh tarragon leaves (2 and 1/2 tsp dry tarragon leaves) - start with 1 tsp, taste and increase
2 tbsp fresh parsley
1/2 tsp salt
3/4 tsp pepper powder

Heat the olive oil in a large pot over medium heat. Add shallots, leek, salt, saute for 5 minutes in medium flame.

Add parsnip, cauliflower, salt, mix well. Partially cover the pot and cook for 8 minutes in medium flame, removing the lid periodically to stir the vegetables.

When the parsnip and cauliflower are cooked through but still firm, add the stock, bay leaf, thyme, tarragon and parsley. Bring to a boil, then reduce the heat to a simmer for 35 minutes in medium and 10 minutes in low flame.

Remove the soup from the heat, remove the bay lead and transfer to refrigerator until it has cooled completely, about 3 hours.

1/2 cup water

Once cool, add all ingredients and water to the SouperBlast Pitcher and extract for 1 minute.

Source: Nature's Prescription For Optimum Health from Nutri Bullet Rx
Yields: 4 and 1/2 cups
Taste Note: Tastes AWESOME, if you are a fan of cauliflower. D loved this soup. I am not a big fan of cauliflower soup, so it tasted OK for me. But if you like cauliflower or parsnip, you will love this soup. He very happily gobbled my portion of the soup as well.

Ratatouille Soup

Serves: 4

Beans

1 cup cannellini beans

Overnight soak beans in water

1 tsp salt
5 cups water

Drain and rinse the beans. Add beans, salt and water to the large pot, bring to boil, reduce the heat to low and cook for 1 hour.

Yields: 2 and 1/2 cups cooked beans

1/4 cup olive oil
1 cup yellow onion, chopped
1 tsp garlic cloves, chopped

Heat oil in a pan, add onion, garlic, saute for 3 minutes in medium flame.

1/2 large eggplant, chopped (2 and 1/2 cups chopped)
1/2 tsp dry thyme

Add eggplant, thyme, mix well, cook for about 3 minutes, stir occasionally.

1 red bell pepper, chopped (1 and 1/4 cups chopped)
1 large zucchini, chopped ( 1 and 1/2 cups chopped)
1 large yellow squash, chopped ( 1 and 1/2 cups chopped)

Add bell pepper, zucchini, squash and cook for another 5 minutes.

1 pound tomato, chopped
2 tbsp fresh basil, chopped
2 and 1/2 cups cooked cannellini beans
2 cups vegetable stock
1 tbsp lemon juice
1 tsp salt
1 tsp black pepper powder

Add tomato, basil,  cooked beans, stock, lemon juice, salt and black pepper powder, cover with lid, allow it to boil. Reduce heat to medium and cook for 10 minutes.

Remove the mixture from the heat and allow to cool to room temperature, about 30 minutes to an hour. To accelerate this process, transfer the pot to the refrigerator for 10 to 20 minutes.

Once cool, add all ingredients to the SouperBlast Pitcher and extract for a minute.

Source: Nature's Prescription For Optimum Health from Nutri Bullet Rx
Yields: 8 cups
Taste Note: Tastes AWESOME
Note: Original recipe asked to puree 2/3 and mix with the remaining 1/3. Since I am on liquid diet, i pureed everything, I like watery soup much better than creamy soup. I think I would love the watery version, but I haven't tasted that yet.

Sweet & Spicy Carrot Soup

Serves: 2

1 tbsp shallot, chopped
1/2 tsp ginger, chopped
2 cup carrots, cut into coins
2 cups cauliflower, washed, drained and chopped
1 medium baked or steamed sweet potato, peeled and cut into chunks (1 and 1/3 cup chopped, after baking)
2 cups vegetable broth / water
2 tsp lemon juice
1/8 tsp cayenne pepper
1/2 tsp ground turmeric
3/4 tsp salt

Add all ingredients to the SouperBlast Pitcher and extract on the 7-Minute Heated Cycle.

Source: Nature's Prescription For Optimum Health from Nutri Bullet Rx
Yields:  5 cups
Taste Note: Tastes NOT GOOD. The smell and taste of raw cauliflower was not good. I also made a mistake, added 1/4 tsp of cayenne, which made the soup tasted so spicy, I added 4 tbsp coconut sugar, so that I can eat this soup, but didn't like the cauliflower taste in this soup. Simply Yukky, but definitely not as bad as Zucchini Hemp which was horrible.

Tomato Gazpacho

Serves: 2

1 tbsp olive oil
1 garlic clove
1 regular cucumber
1 avocado, peeled and pitted
1 pound tomato
1 red bell pepper, seeds and stem removed
1 jalapeno pepper, seeded
1 green onion
1 and 1/4 tsp salt
2 cups vegetable broth / water
1/8 tsp cayenne pepper (taste, if needed add this)

Add all ingredients to the SouperBlast Pitcher and extract WITHOUT heat. I did three 1 minute cycles.

Source: Nature's Prescription For Optimum Health from Nutri Bullet Rx
Yields:  7 and 1/2 cups
Taste Note: Tastes AWESOME. I prepared this 2 times, once with green bell pepper and once with red bell pepper. We both liked red bell pepper version of this soup. First time used Nutri Bullet Rx to make this soup, the consistency was much better, no skins available for chewing. Second time used Vitamix to prepare this, set timer for 2 minutes and ran vitamix once, repeated 2 minutes cycles for 2 more times, but we had lot of skins for chewing.
IMPORTANT NOTE: If you are using Nutri Bullet, this quantity needs to be prepared in 2 batches.

Coconut & Red Pepper Soup

Serves: 2

2 large red bell peppers
2 tbsp shallots, chopped
1 small garlic clove
2 ripe tomatoes, quartered (1 and 1/2 cup)
1/4 cup coconut butter
1 cup water
1 cup coconut milk
1/3 cup cashews, soaked for 4 to 8 hours - I soaked the cashews for only two hours
1/4 tsp cayenne pepper
1/2 tsp turmeric
3/4 tsp salt
2 leaves fresh basil

Add all ingredients to the SouperBlast Pitcher and extract on the 7-Minute Heated Cycle.

Source: Nature's Prescription For Optimum Health from Nutri Bullet Rx
Yields: Almost 6 cups
Taste Note: Tastes AWESOME. This is my ultimate winner, all time favorite. I prepared it 3 times and loved it all 3 times and gave to my co-worker and she loved it as well.

Yellow Mung Dal and Carrot Soup

Serves: 2

2 cups carrots (4 carrots)
1 cup yellow mung dal, washed
1 tsp ginger, chopped
1/2 tsp turmeric powder
1/2 tsp salt
1/2 tsp black pepper powder
1 tomato, chopped
1 tbsp cilantro leaves, chopped
3 cups water

Add all the above in pressure cooker and cook for 4 whistles. Cool and blend with hand blender.

1 tbsp coconut oil
1 tsp cumin powder
1/2 tsp salt
1/2 tsp black pepper powder
1 tbsp lemon juice

Heat coconut oil in a pan, add cumin powder, black pepper powder, immediately add puree mixture, salt. Add water, if its too thick. Allow to to boil, finally add lemon juice.

Taste Note: Tastes OK
Yields: 5 cups

Zucchini Hemp

Serves:

3 zucchini, chopped into 1" cubes
4 small vine tomatoes (2 cups chopped)
3/4 cup fresh pineapple
1/4 cup fresh parsley
1 tbsp fresh dill, chopped
1 tbsp apple cider vinegar
1/3 cup hemp seeds
2 cups water
3/4 tsp salt
3/4 tsp black pepper

Add all ingredients to the SouperBlast Pitcher and extract on the 7-Minute Heated Cycle.

Source: Nature's Prescription For Optimum Health from Nutri Bullet Rx
Yields:  cups
Taste Note: Tastes HORRIBLE. DO NOT PREPARE THIS.

Clean Spring Soup

Serves: 2

1 apple
6 stalks celery
3 cups spinach
1/2 cup walnuts
1 tbsp dijon mustard
1/2 tsp salt
1/2 tsp black pepper powder
1 tbsp lemon juice
2 cups vegetable broth / water

Add all ingredients to the SouperBlast Pitcher and extract on the 7-Minute Heated Cycle.

Source: Nature's Prescription For Optimum Health from Nutri Bullet Rx
Yields: 5 cups
Taste Note: Tastes AWESOME

Tomato Basil Soup

Serves: 2

5 medium tomatoes, chopped
1 tiny garlic clove
1/2 cup raw cashews
1/4 cup fresh basil leaves, loosely packed
1/4 tsp dried thyme
3/4 tsp salt
1/2 tsp black pepper powder
1 tbsp chia seeds
2 cups plant-based milk

Add all ingredients to the SouperBlast Pitcher and extract on the 7-Minute Heated Cycle.

Source: Nature's Prescription For Optimum Health from Nutri Bullet Rx
Yields: 5 cups
Taste Note: Tastes AWESOME and very filling. I prepared this 4 times so far, I have mixed feeling towards this. All the time it tasted awesome, there is no question about it, 2 times I felt very heavy and could not finish it, so not sure about it.

Instant Pot Channa Dal Veggie Soup

Serves: 4

Soak - Make the bracket measurements 

1 cup channa dal, washed and drained (1 and 1/2 cups)
1 cup hand pound rice / quinoa (1 and 1/2 cups)

Soak Channa dal and rice together.

1 tbsp oil
1 cup onion, chopped

1 tbsp garlic, chopped
1 tsp ginger, grated
mint leaves, chopped

Press saute in instant pot.

Let the pot get hot for 2 minutes.

Add oil and spread using a spatula. Add onion and saute for 5 minutes, add garlic and ginger and saute for a minute. Add mint leaves and sauté for a minute.

1 and 1/2 tsp cumin powder (1 and 1/2 tsp)
1 and 1/2  tsp coriander powder (1 and 1/2 tsp)
1/2 tsp turmeric powder (1/2 tsp)

1/2 tsp ground black pepper
1 and 1/2 tsp red chili powder
1/2 tsp garam masala
3 and 1/2 tsp salt (3 and 1/4 tsp)

Add the spices and cook for a minute.

1 cup tomato, chopped 

7 cups vegetables, chopped (4 small carrots, 25 beans, 1 large zucchini, 2 celery sticks, 1 cup cauliflower, 1 potato, 1 cup eggplant)

1 cup lacinato kale, chopped

Add pureed tomato and bring to a boil. Add the veggies and mix in.

1 cup channa dal, washed and drained (1 and 1/2 cups)
1 cup hand pound rice / quinoa (1 and 1/2 cups)
6 cups water (8 cups)

Add drained channa dal, rice or quinoa and water to instant pot.

Close the lid, put the knob on sealing.

Cook on Manual for 15 minutes at High Pressure. Let the pressure release naturally.

6 ounces TJ spinach, chopped

Add spinach mix well, leave it for 3 minutes.

Serve as a soup over rice.

Taste Note: Tastes AWESOME
Source: veganricha
Note: To eat this as a thick soup, use vitamix to puree this into smooth thick soup, no need to add any water. I did this 2 batches.