The other day my husband did a really nice thing: the grocery shopping! Usually, I’m the one who does it, but I’ve been working long hours lately, so he offered to buy some things at the grocery store for us that night. I came home to 2 huge bundles of asparagus. Now, we both love to eat asparagus, but this was just way too much to eat before it would go bad. I started thinking about what we could do with all of that asparagus and came up with this creamy asparagus soup.
The addition of bacon really adds great flavor to this soup. First, the vegetables are cooked in the bacon fat. Then, the bacon is used a second time as cooked bite-sized pieces to add texture and even more flavor to the soup.
Creamy Asparagus Soup
- 4 slices bacon
- 1 Tbsp unsalted butter
- 1 small yellow onion, chopped
- 3 ribs celery, chopped
- 3 cups chopped asparagus spears (woody parts chopped or peeled beforehand)
- 1 large russet potato, peeled
- 3 cups chicken broth
- 1/4 tsp. pepper
- 2 Tbsp fresh parsley (plus more for garnish)
- Add the bacon to a large pot and cook over medium heat until crispy.
- Remove the bacon and set aside for garnish later (retain the bacon fat in the pot for flavor!)
- Add the butter, onions, celery and asparagus to the pot and cook over medium heat until onions are soft, about 7 minutes.
- Add the potatoes, parsley and chicken broth and bring to a boil. Lower the heat and simmer for 20 minutes, until potatoes are soft.
- Allow to cool, then transfer in batches to a Magic Bullet pitcher and blend until smooth.
- Transfer the soup back to the pan and add the pepper. Reheat and serve warm and topped with crumbled bacon.
Makes 4 servings
This potato and leek soup is a fresh, easy soup to throw together, even on the busiest of busy weeknights. Chopped onion and leek are sautéed in butter, then cubed potatoes and vegetable broth are added to the pot and cooked for about 20 minutes until the potatoes are nice and soft. Then, just use the Magic Bullet to purée the soup into creamy deliciousness.
I like to use crumbled bacon and fresh chopped chives for garnish, because I love the addition of these flavors to the soup. What other toppings would you like to try?
Potato and Leek Soup
- 1/4 cup (1/2 stick) unsalted butter
- 1 yellow onion, chopped
- 3 leeks, thinly sliced
- 1 russet potato, peeled and cubed
- 3 cups vegetable stock
- 1/4 tsp. pepper
- 1/4 tsp. salt
- 1/4 cup freshly chopped chives, for garnish
- 1/4 cup crumbled cooked bacon, for garnish
- Melt butter in a large pot over medium heat and add the onion and leek. Cook over low heat until soft, about 5 minutes.
- Add the potatoes and stock and bring to a boil. Cover, reduce the heat, and simmer for 20 minutes, until potatoes are soft.
- Allow the soup to cool, then transfer to a Magic Bullet pitcher and blend in batches until smooth.
- Transfer back to the pot and reheat. Stir in the salt and pepper.
- Garnish with crumbled bacon and chives when serving.
Makes 4 servings
Did you know the artichokes are one of my favorite Spring vegetables? I am so excited to see them in abundance in the grocery stores right now. On my vacation last month, I had the most amazing artichoke soup at a restaurant one night. I loved it so much that I decided to make it again. This recipe uses frozen artichoke hearts instead of canned, because they are healthier and contain less sodium. Make sure you thaw them before trying to purée them in your Magic Bullet. If you need more liquid, you can add more chicken broth to each batch that you purée.
Don’t forget to have some fresh lemon slices handy to serve with the soup so you can squeeze them over the top. Artichokes and lemon juice go great together!
Creamy Artichoke Heart Soup
- 1 1/2 lbs frozen artichoke hearts, thawed
- 1 cup water
- 4 Tbsp unsalted butter
- 4 cloves garlic, finely chopped
- 2 cups chicken broth
- ¼ tsp. salt
- ½ tsp. black pepper
- ¾ cup heavy cream
- Fresh parsley for garnish
- 1 lemon
- Melt the butter over medium heat in a large pot and add the garlic.
- Add the thawed artichoke hearts to a Magic Bullet pitcher in 4 batches, using ¼ cup water with each (you can also use the chicken broth if it is not enough liquid). Purée each batch well, then transfer to the pot.
- Add the chicken broth, salt and pepper and bring to a boil.
- Turn the heat to low and simmer for 45 minutes, stirring occasionally.
- Serve warm in bowls and stir in 2 tbsp heavy cream.
- Garnish with fresh parsley and squeeze a lemon wedge over the top of the soup if desired.
Makes 6 servings
It’s still cold out and this weather definitely makes me crave comfort food. But doesn’t “comfort food” too often mean greasy food? I like greasy food as much as the next guy, but I don’t necessarily find food comforting just because it’s greasy. This coconut lentil stew, on the other hand, is comforting, and extremely easy to make, and also vegan, so that’s good if you’re a vegan who wants comfort food, or really anyone who wants comfort food since meat eaters also eat vegans. – I mean, eat vegan food…
This recipe, adapted from food52, works extremely well in either a slow cooker or a pot, which makes it a wonderful weeknight dinner in either case. There might be something better than coming home from work to a gurgling pot of coconut lentil stew, but there probably aren’t that many things that are better. You finish the whole thing with a tadka – sautéed mustard seeds and onion – that you stir in at the very end, because doesn’t that sound good?
Coconut Lentil Stew
- 3 cups lentils, any kind, preferably Indian
- 2 cloves garlic, peeled
- 1 onion
- 1 14-oz can tomatoes
- ½ tsp. red pepper
- 2 tsp. cumin
- 1 tsp. coriander
- ½ tsp. turmeric
- 1 Tbsp salt
- 2 Tbsp vegetable oil
- 1 tsp. mustard seeds
- ½ onion, chopped
- 10 fresh, frozen, or dried curry leaves (optional)
- 1 14-oz can coconut milk (can be light)
- Blend garlic, onion, and tomatoes in Magic Bullet.
- To either a pot or a slow cooker, add seven cups water with all ingredients except the mustard seeds, the chopped onion, and half the oil. In the slow cooker, cook for eight hours on low; in a pot, boil for thirty minutes.
- Just before serving, add remaining oil, mustard seeds, and onion to a pan. Cook over medium-high heat until beginning to brown, about five to ten minutes. Stir into stew and serve over rice.
A friend of mine gave me this tortilla soup recipe, which has become a regular weekday dish in my house. When I first tried it at her house, I could not believe it was made from scratch! It tasted just like it was from a restaurant. After she explained the recipe to me, I was even more surprised at how easy it is to make at home. It only requires a few simple ingredients. I love topping it with tortilla chips and cheese, which melts over the hot soup. This soup is a great way to use up extra cooked chicken in the refrigerator – just shred it by hand and throw it in. If you like your soup on the mild side, you can skip or decrease the crushed chili peppers.
- 1 Tbsp vegetable oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, finely chopped
- 2 tsp. cumin
- 1/2 tsp. crushed chili peppers
- 1 Tbsp fresh cilantro
- 1/2 14 oz can Mexican stewed tomatoes
- 3 cups chicken broth
- 1 cooked chicken breast, shredded
- Shredded Mexican blend cheese, for topping
- Tortilla chips, for topping
- Heat the vegetable oil over medium heat in a large pot.
- Add the chopped onions and garlic, and cook until the onions are translucent.
- Stir in the cumin and chili peppers, and cook for 2 minutes, stirring occasionally.
- Add the tomatoes and cilantro, stir, and shut off the heat.
- Let cool, then transfer to a Magic Bullet blender pitcher and blend until smooth.
- Add the chicken broth to the pot and bring to a boil.
- Add the soup back to the pot and stir well. Add the chicken and heat through.
- Top the soup with cheese and tortilla chips.
Makes 6 cups
Some days, I really want soup, but don’t want to spend the time it usually takes to make it. One day, I was craving this broccoli cheese soup and realized it can be made quickly and easily with the Magic Bullet. The longest step is cooking the broccoli florets, but after they’re done, you just need to toss them and the rest of the soup ingredients into a Magic Bullet cup and blend. The soup stays warm from the just-cooked broccoli and can be eaten warm right away. This recipe only makes a cup of soup for one, but you can double this recipe to serve two people.
Quick Broccoli Cheese Soup
- 1 cup broccoli florets
- 1/2 Tbsp chopped onion
- 1/2 cup milk
- 1/4 cup cheddar cheese
- 1/2 tsp chicken boullion
- Boil the broccoli florets in a small pot for 10 minutes, or until tender. Drain well.
- Let the broccoli cool a bit and add, along with remaining ingredients, to a Magic Bullet cup and blend until smooth.
Makes 1 cup soup
I love dips, but most of the time they’re really unhealthy! What makes this curried lentil dip so great is that it’s actually very healthy for you, but you wouldn’t even know it. Lentils are cooked with onion, carrots, celery and tomatoes, and then blended together to make a creamy dip. The fresh cilantro on top gives it even more flavor. This dip tastes great with tortilla chips!
Curried Lentil Dip
- 1 Tbsp olive oil
- 1/2 onion, peeled and chopped
- 1 stalk celery, chopped
- 1 clove garlic, minced
- 1 large carrot, peeled and chopped
- 1 large tomato, diced
- 1 cup dry lentil beans
- 2 cups chicken broth
- 1 Tbsp curry powder
- ½ tsp black pepper (add more to taste)
- Pinch crushed red pepper
- Fresh cilantro for topping
- Heat olive oil in a large pot over medium heat, and add the onions, celery and garlic. Cook until onions are translucent.
- Add the chicken broth and bring to a boil. Add the lentils and cook for 40 minutes, then add the carrots, tomatoes, curry powder and peppers.
- Cook for another 20 minutes, or until lentils are tender.
- Let the lentils cool, then blend in a Magic Bullet blender using the small cup.
- Top the warm dip with fresh cilantro just before serving.
Makes 2 cups
This recipe is inspired by a friend of mine who loves curry more than anyone I know. He sprinkles curry on just about everything and always eats with it by his side at the dinner table. Curry pairs very well with carrots and I found that this creamy carrot soup tastes even better when it is spiced up with some curry powder. The secret to the nice texture of the soup is the addition of one small potato. Top the warm soup with a cold dollop of tangy yogurt to complete your dish.
Curried Carrot Soup
- 2 Tbsp butter
- 1 onion, chopped
- 1 lb carrots, peeled and chopped
- 1 small potato, peeled and chopped
- 3 cups chicken broth
- 2 Tbsp curry powder
- Optional: dash of cayenne pepper (if you like it hot!)
- Plain yogurt, for topping
- Heat a pot over medium heat and add the butter.
- Add the chopped onions and cook for 5 minutes, stirring occasionally.
- Add the carrots and potato, then the spices.
- Mix the vegetables well with the spices, then add the chicken broth and bring to a boil.
- Cover and turn down the heat to medium-low and cook for 15-20 minutes.
- Remove the lid and let cool for 10 minutes.
- Transfer the soup once cooled to a Magic Bullet cup and blend until puréed and smooth.
- Transfer back to the pot and reheat.
- Serve warm with a dollop of yogurt on top.
Makes 4 cups
In August of last year, I had salmorejo, a version of gazpacho from southern Spain, rich with bread and olive oil. I was eating tapas at Bar Eslava – a place where Tripadvisor reviews include statements like, “arguably the best meal of my life” – and bowls of this orange soup kept going by. I asked the couple next to me what it was, and they replied salmorejo with a puzzled look on their faces. Then I asked if it’s good (“¿está bien?”), and their look changed from puzzlement to bafflement. “Si,” ellos dijeron. “Está muy bien.”
Translation: the best tomato soup of your life. And easy, too.
This is a no cook gazpacho, with just a soak in boiling water to stand in for cooking, so really the quality of the soup depends on the quality of the tomatoes. Luckily, that’s no problem this time of year.
As it turns out, the Magic Bullet was made for tapas. The large container is the perfect size for an appetizer portion for two. Feel free to double the recipe or more. It’s traditional to serve this with a chopped hard boiled egg and a drizzle of oil. I’ve dramatically reduced the amount of olive oil that is typically used in the dish itself, because I find the dish to be just too rich, but feel free to add more if you want the authentic Spanish experience.
- 1 large tomato
- 2 oz white bread, ripped into large pieces (baguette)
- 1/8 small onion
- 2 tsp salt
- 1 small clove garlic
- 1 tsp sherry or balsamic vinegar, plus a drizzle
- 1 tbl olive oil (or more)
1 hard boiled egg, chopped, for serving
black pepper, for serving
- Place tomato, bread, onion, salt, and garlic in Magic Bullet and cover with boiling water. Let sit for at least 20 minutes and up to an hour.
- Drain vegetables, squeezing water from bread and reserving 1/4 cup soaking liquid.
- Add reserved soaking liquid, oil, and vinegar. Blend until smooth.
- Serve, topped with chopped egg and black pepper, and a drizzle of vinegar.
I recently discovered an exciting new soup recipe! It is a black bean soup, which sounds boring at first, but there are many ingredients that make it incredibly flavorful and delicious. This soup is great for lunch because it’s really filling and will give you the energy you need to get through the rest of your day. I like to serve it with a dollop of sour cream, fresh cilantro and tortilla chips. If you like your soups on the spicy side, you can add more cayenne pepper. You can also control the texture by reserving the desired amount of soup before blending it, or by pulsing the Magic Bullet blender versus letting it run.
Black Bean Soup
- 1 Tbsp canola oil
- 1/2 onion, finely chopped
- 2 garlic cloves, minced
- 2 celery ribs, chopped
- 1/2 large red bell pepper, finely chopped
- 2 cups chicken broth
- 1 can black beans, undrained
- 1/4 cup fresh cilantro, chopped
- 1/4 tsp salt
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper
- Sour cream for topping
- Heat the oil in a large pot over medium heat.
- Add the onion, garlic, celery and bell pepper and cook for 5 minutes, stirring occasionally.
- Add the chicken broth and bring to a boil.
- Add the beans, salt, chili powder, cumin and cayenne pepper and stir.
- Remove the pot from heat and let cool to room temperature.
- Add the desired amount of soup to a Magic Bullet pitcher and pulse or blend to the texture you want (blend more soup and longer for a smoother texture).
- Pour the soup back into the pot and reheat before serving.
- Top with sour cream and fresh cilantro.