Celery Root Soup


Celery root can be a frightening ingredient to cook with, but I recently discovered how delicious it tastes in soup. It has a unique flavor that takes over, providing wonderfully delicate taste and texture. Once you get past the sight of the thing, cooking it is actually easy—and you can even eat it raw, sliced up thinly or grated in a salad.

This celery root soup is made with leek, corn, green onion, and tiny egg noodles that are made by blending a few eggs together in the Magic Bullet and pouring them into the boiling soup while stirring with a whisk, similar to Chinese egg soup. The eggs form little “noodles” in the soup when it is boiling and give the soup a great texture. You can thicken the soup even more by pureeing a portion of the soup before adding the egg, and then stirring it back into the pot.




Celery Root Soup


  • 2 Tbsp olive oil
  • 1 leek, thinly sliced
  • 2 garlic cloves, chopped
  • 1 celery root, peeled and chopped
  • 4 cups chicken broth
  • 1/2 cup frozen corn
  • 1/4 cup chopped green onion
  • 2 eggs
  • 1 tsp. white pepper


  1. In a large pot, heat the olive oil over medium heat.
  2. Add the leek and garlic and cook for 7 minutes, stirring occasionally.
  3. Add the celery root, chicken broth, and pepper and bring to a boil. Simmer for 20 minutes until celery root pieces are soft. Add in the corn.
  4. Add the eggs to a Magic Bullet cup and pulse a few times until foamy.
  5. While the soup is boiling, add the eggs while stiring in a circular motion with a whisk.
  6. Top with green onions when ready to serve.

Makes 6 cups.




Flädlesuppe in German is translated to pancake soup in English, because the main ingredients in this traditional soup are thin, shredded pancakes! I love this soup because it serves as a quick, easy-to-make lunch with little investment and lots of gain. You can use vegetable or beef broth, depending on your preference. Celery, leek, green onion, parsley and carrots give it a little texture and flavor, but the shredded pancakes are the absolute star in this dish.

Here is a tip for shredding the pancakes: cover them and chill in the refrigerator for 30 minutes before cutting them stacked with a sharp knife. They hold together better when cut cold versus hot straight from the pan.








  • 1 cup all-purpose flour
  • 1/8 tsp. salt
  • Pinch granulated sugar
  • 1 1/2 cups whole milk
  • 2 eggs
  • 2 Tbsp unsalted butter, melted (plus more for greasing the pan)
  • 4 cups beef broth
  • 1 Tbsp olive oil
  • 1 leek, thinly sliced
  • 1/4 cup green onion, chopped
  • 2 large carrots, peeled and chopped
  • 1 celery rib, chopped
  • 1 Tbsp chopped fresh parsley


  1. Add the flour, salt, sugar, milk, eggs and butter to a Magic Bullet pitcher and blend. Chill in the refrigerator for 30 minutes.
  2. Pour 1/4 cup batter on a greased, hot skillet and swirl to thin the batter out around the pan. Flip when edges begin to peel up off the pan.
  3. Cover and place the crepes in the refrigerator for 30 minutes.
  4. Heat the olive oil in a large pot over medium heat and sauté the leek and celery until soft, about 7 minutes.
  5. Add the green onion, carrots, and beef broth and bring to a boil. Remove from heat, stir in the parsley and set aside.
  6. Stack the crepes on a cutting board and thinly slice.
  7. Serve the soup warm, with a handful of sliced crepes.

Makes 4 servings.


Whenever I have leftover white button mushrooms, this is my go-to soup recipe! You can downsize the recipe and make even just a small cup of it with a just few leftover mushrooms. There is no heavy cream added to this soup, making it a healthy alternative to most of the creamy mushroom soups out there. With a few simple ingredients that include onion, garlic, and beef broth, this recipe is super easy to make. I like to add a little thyme for a nice, herby flavor.

The trick to getting a nice texture is to blend half of the soup in your Magic Bullet, then combine it with the other half of the soup and reheating in the pot. This thickens the soup and creates the perfect texture – not too thick, and not too runny.

When prepping your mushrooms, don’t wash them with water or they will get soggy. You can use a paper towel or vegetable brush to clean off any pieces of dirt on them before chopping them for use in your soup.






White Button Mushroom Soup


  • 2 Tbsp butter
  • 8 oz white button mushrooms, sliced
  • 1/2 onion, chopped
  • 2 garlic cloves, finely chopped
  • 3 Tbsp all-purpose flour
  • 2 cups beef broth
  • 1/4 tsp. salt
  • 1/4 tsp. thyme
  • 1/4 tsp. pepper
  • 1/8 tsp. nutmeg
  • 1/4 cup whole milk


  1. Melt the butter in a large pot over medium heat.
  2. Add the mushrooms, onion and garlic and cook for 10 minutes until the mushrooms are slightly browned.
  3. Add the flour and stir. Cook for 5 minutes.
  4. Add the beef broth, salt, thyme, pepper and nutmeg and bring to a boil.
  5. Remove from heat and cool to room temperature.
  6. Add half of the soup to a Magic Bullet cup and blend until smooth. Add back into the pot, stir in the milk and reheat the soup.

Makes 4 cups.


I love creamy soups, but don’t like the amount of calories they contain thanks to the added heavy cream. That’s why this delicious, creamy cauliflower soup doesn’t contain any heavy cream.

What is the secret to it’s creaminess? A potato! Potatoes are a healthy way to make lusciously creamy soups in the Magic Bullet. I added some half-and-half for taste, but the creamy texture is mainly due to the chopped potato. Cauliflower alone can be a bland vegetable, so I added some garlic and parsley to add flavor. Fresh parsley tastes best, but if you have dried parsley, that’ll still add a nice flavor to your soup. Enjoy this creamy cauliflower soup with a piece of crusty bread for dipping.



Creamy Cauliflower Soup


  • 1 head cauliflower, rinsed and chopped
  • 1/2 yellow onion, chopped
  • 2 cloves garlic, chopped
  • 2 celery stalks, chopped
  • 1 large russet potato, peeled and chopped
  • 2 Tbsp butter
  • 3 1/2 cups chicken broth
  • 2 Tbsp fresh chopped parsley
  • 1/2 cup half-and-half
  • 1 tsp. salt
  • 1/2 tsp. pepper


  1. Melt the butter in a large pot and sauté the onion, garlic and celery for 7 minutes, or until onion is soft. Stir occasionally.
  2. Add the chopped cauliflower, potato, chicken broth, and parsley, cover and bring to a boil. Once boiling, lower the heat and simmer for 20 minutes.
  3. Remove from heat and let cool to room temperature.
  4. Transfer the soup to a Magic Bullet pitcher and blend until smooth. Pour back into the pot and stir in the half-and-half, salt and pepper.
  5. Serve in bowls and sprinkle fresh chopped parsley on top.

Makes 6 cups.

Lunch time is probably the hardest meal for a busy mama like myself. Scratch that, so is dinner. And breakfast. Okay, every meal is kind of tough. But lunch time is unique because during that time, I make my kids something different than I make myself. It’s kind of exciting because it’s a meal just for me, and I can make whatever I want without hearing that 3/5 people in the family don’t like it. Darn picky eaters! But let’s not forget that even though this meal is special, it still has to be quick and painless. When you’re in the middle of making 3 other lunches, wiping noses, kissing boo boos, and breaking up world war 3 over who had Barbie first, lunch must be quick. Also, delicious. That’s a must!






Roasted Tomato Basil Soup


  • 2 Tbsp olive oil
  • salt/pepper
  • 5 roma tomates, cut into chunks
  • ½ small yellow onion, cut into chunks
  • 2 cloves garlic, whole
  • 5-6 basil leaves
  • salt/pepper to taste


  1. Preheat the oven to 400 degrees. On a baking sheet, add the tomatoes, onion, and garlic. Drizzle with the olive oil, and then sprinkle with a little bit of salt and pepper. Toss to coat.
  2. Place the pan in the oven and cook for 25 minutes, tossing the vegetables half way through. You can make the kids’ lunches while this bakes.
  3. Once done, add roasted vegetables plus basil leaves to the magic bullet blender. (Use the larger Pitcher Cup, if you have it.)
  4. Blend until creamy. You can add a little vegetable broth or milk to thin it out. Season if needed.
  5. Serve immediately, or heat up in a pot to eat.



Kale Bean Soup


Whenever the weather starts to get cooler, it becomes instinctual for me to make a warm, healthy soup. Maybe to fight off all of the illnesses that come with the change in weather? Or maybe just because I love a warm soup on a chilly day. This kale bean soup is packed with healthy vegetables, including the superfood all-star kale itself.

One tip for making this delicious, comforting soup is to remove the hard stems from your chopped kale before adding it into your soup. Also, by blending a portion of the beans in your Magic Bullet and pouring into the soup, the soup is thickened to a nice texture. I used to make two kinds of soups: fully puréed, creamy soups and vegetables/meats in a broth. Lately, I’ve been making a third type of soup like this one, where I purée a portion of it and add it back in to make the broth thicker, turning a light soup into a filling meal.

Top this kale bean soup with finely grated Parmesan cheese and freshly chopped parsley just before serving.





Kale Bean Soup


  • 1 Tbsp olive oil
  • 1 yellow onion, chopped
  • 6 garlic cloves, finely chopped
  • 3 cups kale, chopped and spines removed
  • 2 carrots, peeled and chopped
  • 3 cups chicken broth
  • 1/2 cup kidney beans
  • 1/2 cup great northern beans
  • 1 14-oz can diced tomatoes
  • 1 tsp. oregano
  • 1 tsp. basil
  • 1/2 tsp. pepper
  • 1/2 cup chopped fresh parsley
  • Parmesan cheese for topping


  1. Heat the olive oil in a large pot.
  2. Add the onions, garlic and rinsed kale and cook for 7 minutes until onions are soft, stirring occasionally.
  3. Add 1/4 cup white beans and a few tablespoons of water to a Magic Bullet cup and blend until creamy. Add back into the pot and stir.
  4. Add the remaining ingredients to the pot (except the Parmesan cheese) and bring to a boil.
  5. Cover and lower the heat. Simmer for 20 minutes.
  6. Top the soup with shredded Parmesan cheese.

Makes 8 cups.


Creamy Beet Soup


Growing up, I always thought beets were one of those vegetables you either loved or you hated – no ifs, ands, or buts. This beet soup proved me wrong, though, when someone I know who hates beets actually loved it! I think it’s the perfect soup for cold weather. Beets are healthy, earthy vegetables that can fill you up, providing tons of nutrients and muscle relief and recovery for those of you who might need it.

Here are a few tips to keep in mind when making this soup: First, remember that beet juice gets on everything and will definitely stain your hands pink. If this bothers you, wear gloves! Also, don’t wear your favorite white shirt. Second, this creamy soup goes great with a sour cream drizzle on top. To make the sour cream drizzle, all you need is a squeeze bottle and one part sour cream and one part milk. If you don’t have a squeeze bottle, you can stir it up in a small bowl and drizzle it on the soup with a spoon.






Creamy Beet Soup


  • 1 Tbsp olive oil
  • 1 yellow onion, chopped
  • 3 cups chicken broth
  • ¼ tsp. salt
  • ¼ tsp. ground black pepper
  • 5 medium cooked beets, peeled and halved
  • 1 medium potato, peeled and quartered
  • 1 bay leaf
  • 1 tsp. lemon juice
  • 2 Tbsp sour cream
  • 2 Tbsp milk


  1. Heat the olive oil in a skillet and add the onions. Cook the onions until they are translucent, about 7 minutes.
  2. Add the remaining ingredients (except for the sour cream and milk) and bring the soup to a boil. Cover, lower the heat and simmer for 20 minutes until potato is soft.
  3. Bring to room temperature and purée in a Magic Bullet cup in batches until smooth. Return to the soup pot and heat again.
  4. Add the sour cream and milk to a squeeze bottle and shake well. Drizzle over the soup before serving warm.

Makes 6 cups.


Yellow Curry

Craving Thai food, but don’t want to wait an hour for delivery? We’ve got you covered with an easy recipe that’s not only tasty, but healthy, as well.

Blend everything in your Magic Bullet, add to a small saucepan and cook, adding your diced vegetables and meat in shortly after. It’s a one-pot meal that’s ready in half the time.

Looking for a vegetarian or vegan option? Leave out the chicken or replace with lightly fried tofu to keep protein levels high. Add a side of rice and you’ve got a complete meal that’ll leave you questioning all those past take-out decisions. No judgments here!


Yellow Curry


  • 1 Tbsp coconut oil, melted
  • 2 boiler onions (or 1/4 onion, quartered)
  • 1/4 inch chunk fresh ginger
  • 1/2 garlic clove (or about 1/4 tsp. chopped garlic)
  • 2 1/2 tsp. curry powder
  • 3/4 cup coconut milk
  • 2 Tbsp water
  • Juice of 1/4 lemon
  • 2 new potatoes, quartered
  • 1 carrot, peeled and cut into chunks
  • 4 oz chicken, cut into 1 inch pieces
  • 1 cup cooked white or brown rice


  1. Add coconut oil, onions, ginger, garlic, curry powder, coconut  milk, water, and lemon juice to the Tall Cup. Blend for 10 seconds, then transfer mixture to a small saucepan on the stove over medium heat.
  2. Bring to a boil, then add potatoes and carrots and reduce heat to medium for 20 minutes.
  3. Add chicken pieces and cook for an additional 10 minutes. The curry is ready to eat when the carrots and potatoes are tender and the chicken is cooked through.
  4. Spoon over rice and enjoy!

Makes 1 serving.



Hey, a weeknight meal that’s complex and easy and healthy and, not surprisingly, involves eggs as the protein? Sold!

This is egg curry with cherry tomatoes, basically hard boiled eggs in a fragrant, Indian-spiced tomato sauce. Perfect for this time of year when you can’t really get good tomatoes anymore except of the cherry variety. I’m always amazed at how easily Indian spices can be turned into a deeply spiced treat, especially if you use a commonly available blend like garam masala.

The Bullet puts in an assist for easy chopping all of the garlic and ginger, and you could also use it to chop the onions, though the texture will be a little different. I prefer to make the eggs just shy of hard boiled, about nine minutes in just-below-boiling water.

This dish is inspired by The Kitchn, but I added chickpeas to make the meal more substantial and served it with some frozen garlic naan from Trader Joe’s. Yum.












Egg Curry with Cherry Tomatoes and Chickpeas


  • 6 eggs
  • 1 ½ Tbsp butter
  • 1 medium onion, chopped
  • 2 cloves garlic, peeled
  • 1 inch piece ginger, peeled
  • ½ tsp. turmeric
  • ½ tsp. garam masala
  • ½ tsp. coriander
  • ½ tsp. cumin
  • 1/4 tsp. ground red cayenne pepper, or to taste
  • 1 pound cherry tomatoes, sliced in half
  • naan or rice for serving


  1. Heat a pot of water to boiling. Add eggs and turn water down slowly to somewhere between simmer and boil. Cook for nine minutes and dunk in cold water, then peel.
  2. Heat the butter in a big pan over medium heat until it foams. Add the onion and cook for five minutes, salting to taste, then add the ginger and garlic and cook for 30 seconds. Add the spices and cook for two minutes.
  3. Add the tomatoes, salt again, and cook until beginning to break down, about seven minutes. It may help to push on the tomatoes to break them up. Add chickpeas and stir until everything is hot. Add eggs and stir gently, cooking just until warm. Serve with naan or rice.

Red Lentil Soup


The weather is starting to get colder now, which means it’s soup season!

The first soup I have made in a long time was this red lentil soup last week. I added some parsnip, which gave the soup so much flavor. For me, warm puréed soups are the best, especially on a cold day. With the cooler weather also comes cold and flu season, and what better way to fight off infection with a homemade soup made from fresh vegetables?

Make a large batch and save the extra soup in the freezer for days when you don’t feel like cooking!





Red Lentil Soup


  • 1 Tbsp olive oil
  • 1 red onion, chopped
  • 1 clove garlic, chopped
  • 1 cup dried red lentils
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 parsnip, chopped
  • 1 Tbsp paprika
  • 4 cups vegetable stock


  1. Heat the olive oil over medium heat in a large pot and add the onion and garlic. Cook for 5 minutes, stirring occasionally.
  2. Add the remaining ingredients and bring to a boil. Cover and reduce the heat to low. Simmer for 25 minutes.
  3. Cool the soup to room temperature, then blend using a Magic Bullet blender in batches.

Makes 4 servings