Nutribullet soup recipes
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It’s that time of year when thoughts are turning to something hot and healthy, and if you’re the proud owner of a Nutribullet you may well be looking for some inspiration when it comes to soup recipes.

This mega-guide will look at how you can use your gadget to create soup in the first place, and pulls together some of the most delicious Nutribullet soup recipes the Web has to offer.

Can I make soup in the Nutribullet?

The short answer to this is yes – you can…but…there are certain provisos. First of all you need to consider which series Nutribullet you have.

 

For example if you have a Nutribullet RX then it comes with an in-built heater that creates the soup for you. There is a certain downside in that the RX doesn’t actually cook the veg for you, so it’s not a true soup-maker in that sense. However if you put in pre-cooked ingredients it will heat and blend in a flash, creating a delicious and hearty soup at the touch of a button. You can read our full review of the RX, or check out the best deals here. At the time of writing it is retailing for £169.95 at John Lewis.

 

If you have one of the lower end Nutribullets, the Nutribullet 1000, the Nutribullet Pro 900 or the Nutribullet 600 series, then you can obviously blend a mixture of veggies and even cooked meat in your bullet, but you will have to heat the contents up separately in order to achieve a proper soup. You can’t put hot ingredients into the Nutribullet, so you if you pre-cook them you will have to let them cool before blending. You can read our comparison of these machines or check out the latest deals.

The best Nutribullet soup recipe books

If you, like us, like nothing better than to curl up with a recipe book, then you are spoilt for choice if you’re looking for Nutribullet recipes. Here are just a few of our favourites.

9 of the best Nutribullet soup recipes

We have scoured the net and experimented in our kitchen in order to bring you a selection of the very best winter warmers – soup recipes that can be made in a Nutribullet.

Please remember that you must not fill ingredients beyond the max line of the Nutribullet, so if you’re not using an RX then you may need to prepare in batches.

  1. Tomato and cashew soup (from Reference.com)

Ingredients

  • 1/4 cup of cashews
  • Five large peeled and chopped tomatoes
  • 1/4 garlic clove
  • 1/4 cup of loosely packed fresh basil leaves
  • 1/4 teaspoon of dried thyme
  • 1/2 teaspoon of salt
  • 1 tablespoon of chia seeds
  • 2 cups of unsweetened almond milk

     Method

  • Soak the cashews in water for four to eight hours
  • Drain off the water
  • Put the cashews in the blender
  • Add the other ingredients
  • Blitz until smooth
  • Heat and eat!
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2. Tomato and sweet potato soup (from Global animal)

Ingredients

 

  • 4 cups or 2 cans plum tomatoes
  • 1 cup vegetable broth or water
  • 1 onion
  • 5 cloves garlic
  • 2 medium sweet potatoes, peeled & chopped
  • 2 handfuls of cashews
  • Salt & pepper to taste

     Method

  • Place tomatoes and broth/water in a pot and bring to a boil.
  • Add onion, sweet potato and garlic.
  • Once the mixture boils, reduce heat to simmer for about 15-20 minutes until potatoes are cooked through.
  • Remove mixture from heat and allow to cool, about 10-15 minutes.
  • Add mixture and cashews to NutriBullet and puree with Extractor Blade until smooth
  • Heat and eat!

3. Spring soup with apple and spinach (from Reference.com)

Ingredients

  • 1 apple
  • 6 stalks of celery trimmed and chopped into large pieces
  • 3 cups of spinach
  • 1/2 cup of walnuts.
  • Season with 1 tablespoon of Dijon mustard
  • 1/2 teaspoon of Himalayan salt
  • 1 tablespoon of lemon juice
  • Black pepper to taste.
  • One tablespoon of NutriBullet’s SuperFood SuperGreens powder is optional.
  • Add 2 cups low sodium vegetable broth

     Method

  • Place ingredients in blender and blitz until smooth – work in batches if necessary
  • Heat through and enjo
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4. Smoothie hearty soup  (from Nutrirecipes.org)

Ingredients

  • 2 large tomatoes diced
  • 3 stalks of Celery minced
  • 1/2 cup of Green Peas
  • 1/2 cup of Romaine Lettuce chopped
  • a pinch of salt & Pepper to taste

     Method

  • In a casserole , add 4 cups of Water and bring it to boil .
  • Add all the ingredients boil for 5 mins.
  • Add Salt and pepper to taste.
  • Cool before blending

5. Garden party soup  (from Reference.com)

Ingredients

  • Chop 4 sliced Roma tomatoes
  • 2 stalks of celery
  • 2 carrots
  • 1/2 a beet and 1/4 cup of parsley.
  • Add 2 cups of spinach
  • 2 teaspoons of hot sauce
  • 2 cups of vegetable broth and black pepper to taste.

     Method

  • Put ingredients in blender and blitz until smooth
  • Heat, and eat!

6. Sweet potato and broccoli soup  (from Nutriliving.com)

Ingredients

  • 1 Tablespoon 
Olive Oil
  • 1 Large 
Onion, chopped
  • 1   
Leek, chopped
  • 3 ½ Cups 
Broth, Chicken
  • 3 Medium 
Sweet Potatoes, chopped
  • 1 Medium 
Apple, peeled and chopped
  • 2 Cups 
Broccoli Florets
  • 1 Tablespoon 
Water

     Method

  • In a medium-sized saucepan, heat oil and add onion and leeks just slightly before the oil starts to sizzle. Cook, stirring, for 4 minutes or until soft.
  • Stir in the broth, sweet potatoes and apple pieces. Bring to a boil and then reduce heat. Cover and simmer until sweet potatoes are tender; about 20 minutes.
  • While the potatoes cook, microwave your broccoli florets and water in a small bowl on High for 1 minute, or until they are crisp.
  • Once your soup is ready, let it cool. Add about 1/3 of the portion to your Nutribullet cup or pitcher and blend until creamy and smooth. Repeat with the rest of the soup.
  • Begin to heat the pureed soup again, stirring in the broccoli florets. Heat for 10 minutes, or until hot.
  • Serve, adding a dollop or sour cream and apple slices on top, if desired.
Celery
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7. Sweet potato and carrot soup  (from Zen and spice)

Ingredients

  • 2 large sweet potatoes
  • olive oil
  • salt & pepper
  • 3 medium carrots
  • 1/2 tsp salt
  • Cracked pepper, to taste
  • 1 tsp garlic powder
  • 1 tsp olive oil
  • 5 tbsp unflavored whey protein (optional, but makes it creamy)
  • 2 cups unsweetened, plain almond milk
  • sour cream for garnish (optional)

     Method

  • Preheat your oven to 200 degrees centigrade.
  • Scrub your sweet potatoes, rub a little olive oil on the outside, poke several holes in each one with a knife, and wrap in foil. Bake for 55-70 minutes (test every 5 minutes, if the knife goes through easily they’re done).
  • Meanwhile, wash and peel the carrots, dice into pieces. Place into a small bowl and cover halfway with water. Steam in the microwave for 5-6 minutes, until tender.
  • Let the potatoes and the carrots cool to room temperature before blending.
  • In a blender or Nutribullet, combine the sweet potatoes (without the peel), carrots, salt, cracked pepper, garlic powder, olive oil, whey protein and almond milk.
  • Puree until smooth.
  • Heat until piping hot
  • Top with sour cream!

8. Raw, creamy carrot soup  (from The Rawtarian)

Ingredients

  • 
1 cup chopped carrots
  • 
1/3 cup cashews
  • 1/3 cup water
  • 1/2 teaspoon sea salt

     Method

  • Put all the ingredients into your Nutribullet and blitz until creamy and smooth
  • Garnish with whatever you fancy

 

9. Celery and sage soup  (from Cultivated wellbeing)

Ingredients

  • 1 whole large celery root, peeled and cubed
  • 1 whole parsnip, chopped
  • 1/2 large fennel bulb or 1 small one, chopped
  • 1 large leek, sliced (the white part only)
  • 2 tbs chopped fresh sage + more whole leaves for frying
  • 1 tbs salt
  • 1/2 tsp cracked red pepper (use 1/4 if you prefer a milder heat. I was shocked at how much impact this amount had on the final product)
  • 2500 mL chicken or vegetable broth
  • 2 tbs full fat coconut milk
  • 3 tbs extra virgin olive oil

     Method

  • In a large, deep pot, place celery root, parsnip, fennel, leek, and chicken broth
  • Bring to a gentle boil and cook until a fork runs through the root veggies easily (about 10 minutes)
  • Lower the fire to a simmer and add salt, sage, cracked red pepper, and coconut milk
  • Let simmer another 2 to 3 minutes, stirring to incorporate
  • Turn off the fire and allow to cool under oven vent for about 10 minutes
  • Stir in 1 tbs extra virgin olive oil
  • Blend ingredients in a high speed blender (like the Nutribullet Rx) until completely smooth — it will need to be done in batches
  • When you’re ready to serve your soup, heat a skillet and add remaining two tbs of extra virgin olive oil
  • place whole sage leaves into hot oil and fry on each side for 20 to 30 seconds until crisp, taking care not to burn them
  • Serve soup warm topped with three fried sage leaves and an extra drizzle of extra virgin olive oil