35+Healthy Comfort NutriBullet Soup Recipes You’ll Love

Soup is the ultimate comfort food.

Whether you’re looking to warm up on a chilly day, boost your nutrition, or simply enjoy a wholesome meal, soups are always a great option.

With the rise of blenders like the NutriBullet, making smooth, creamy soups has never been easier.

The NutriBullet’s powerful motor and efficient design allow you to blend all kinds of ingredients into silky-smooth creations that are full of flavor, texture, and nutrition.

In this blog, we’ll share 35 NutriBullet soup recipes that are perfect for any occasion.

From vibrant vegetable soups to creamy, hearty options, these recipes are easy to make, nutritious, and full of taste.

Whether you’re new to NutriBullet or an experienced user, you’ll find a soup recipe that suits your taste and health goals.

Let’s dive into these delicious, simple, and healthy NutriBullet soups!

35+Healthy Comfort NutriBullet Soup Recipes You’ll Love

Making soups with your NutriBullet is not only a great way to get more vegetables into your diet, but it’s also an easy and quick solution for busy days.

With the help of your NutriBullet, you can blend fresh, wholesome ingredients into velvety smooth soups that are rich in nutrients and flavor.

From comforting classics like tomato basil and creamy butternut squash to unique, refreshing recipes like pea and mint soup, these35 NutriBullet soup recipes offer something for everyone.

By incorporating these soups into your weekly meal plan, you’ll enjoy a range of health benefits, including improved digestion, increased energy, and more vibrant skin.

Plus, these recipes are perfect for meal prepping, ensuring that you always have a nutritious meal on hand.

So grab your NutriBullet and start blending your way to a healthier, tastier life!

Creamy Tomato Basil Soup

This creamy tomato basil soup is a comforting, velvety blend of ripe tomatoes, aromatic basil, and a hint of garlic. It’s easy to make with a NutriBullet, and the result is a smooth, rich soup that is perfect for cozy nights or as a starter for a hearty meal. The addition of a touch of cream adds a luxurious feel without being too heavy, making it a favorite for those seeking warmth and flavor.

Ingredients

• 6 ripe tomatoes
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 cup fresh basil leaves
• 1 tbsp olive oil
• 1/2 cup heavy cream
• Salt and pepper to taste
• 1 cup vegetable broth

Instructions

1. In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, cooking until softened and fragrant, about 3 minutes.
2. Add tomatoes, vegetable broth, and basil leaves. Bring to a simmer and cook for about 10 minutes, allowing the tomatoes to soften.
3. Once cooked, let the mixture cool for a few minutes, then transfer it to your NutriBullet. Blend until smooth.
4. Pour the soup back into the pot, add heavy cream, and stir to combine. Season with salt and pepper to taste.
5. Heat the soup gently over low heat until warmed through, then serve hot.

This creamy tomato basil soup is not only quick and easy to prepare, but it also delivers on flavor and comfort. The fresh basil provides a burst of aromatic freshness, while the smooth, creamy texture adds a layer of richness. Perfect for a chilly day or as an appetizer for a special dinner, it’s a dish that will surely satisfy and impress.

Butternut Squash and Carrot Soup

This butternut squash and carrot soup is a naturally sweet and creamy concoction that is packed with nutrients. The combination of squash and carrots creates a smooth, velvety base that’s both satisfying and light. Ideal for a fall or winter meal, this soup is packed with vitamins and antioxidants, making it a nourishing option for anyone looking for a healthy and hearty bowl of goodness.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 2 large carrots, peeled and chopped
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp ground ginger
• 1/2 tsp cinnamon
• 4 cups vegetable broth
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add onions and garlic, cooking for 3 minutes until fragrant and softened.
2. Add the cubed butternut squash, chopped carrots, ground ginger, and cinnamon. Stir to coat the vegetables in the spices.
3. Pour in the vegetable broth, bringing the mixture to a boil. Reduce the heat and simmer for 20-25 minutes, or until the squash and carrots are tender.
4. Let the soup cool for a few minutes, then blend in your NutriBullet until smooth and creamy.
5. Return the soup to the pot, taste, and adjust seasoning with salt and pepper. Heat the soup gently before serving.

This butternut squash and carrot soup offers a harmonious blend of earthy flavors with a slight sweetness from the squash and carrots. The aromatic spices like ginger and cinnamon elevate the soup to a new level of comfort, making it perfect for cooler months. This nutrient-packed, velvety soup is ideal for anyone looking to enjoy a satisfying and healthy meal that’s also incredibly easy to make.

Spicy Sweet Potato and Black Bean Soup

This spicy sweet potato and black bean soup is a vibrant and hearty dish that packs a punch of flavor. The sweetness of the roasted sweet potatoes balances beautifully with the earthy black beans and the bold heat from the spices. It’s a perfect soup to enjoy on a cold day, offering warmth, fiber, and protein while being fully vegetarian and gluten-free.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1 cup cooked black beans (or 1 can, drained and rinsed)
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp chili powder (adjust to taste)
• 4 cups vegetable broth
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions

1. Preheat the oven to 400°F (200°C). Spread the cubed sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, until tender and slightly caramelized.
2. In a large pot, heat olive oil over medium heat. Add chopped onion, garlic, and bell pepper, sautéing until softened, about 5 minutes.
3. Stir in cumin, paprika, and chili powder, cooking for another 1-2 minutes until fragrant.
4. Add the roasted sweet potatoes, black beans, and vegetable broth. Bring to a simmer and cook for 10-15 minutes.
5. Allow the soup to cool slightly before blending in the NutriBullet until smooth.
6. Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh cilantro or a squeeze of lime for added brightness.

This spicy sweet potato and black bean soup offers a perfect balance of sweetness, spice, and hearty flavor. The creamy texture of the blended sweet potatoes is enhanced by the black beans, creating a satisfying meal that is both nutritious and filling. It’s an excellent option for those looking for a vegetarian, protein-packed soup that’s bursting with bold flavors. Whether for lunch or dinner, this vibrant soup will leave you feeling warm and satisfied.

Roasted Red Pepper and Lentil Soup

This roasted red pepper and lentil soup combines the sweetness of roasted peppers with the heartiness of lentils, creating a flavorful, satisfying dish. The soup is rich in plant-based protein, fiber, and vitamins, making it an excellent choice for a nutritious and filling meal. The NutriBullet makes blending the ingredients effortless, resulting in a smooth, velvety soup that’s perfect for lunch or dinner.

Ingredients

• 3 large red bell peppers, roasted and peeled
• 1 cup dried red lentils, rinsed
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp paprika
• 4 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. To roast the peppers, place them on a baking sheet under the broiler or in a preheated oven at 450°F (230°C) for 20-25 minutes until the skin is charred. Remove from the oven, cover with a towel, and let them steam for 10 minutes. Peel the skins off and discard the seeds.
2. In a large pot, heat olive oil over medium heat. Add onion and garlic, cooking until softened and fragrant, about 5 minutes.
3. Stir in cumin and paprika, cooking for another 1-2 minutes. Add the roasted peppers, red lentils, and vegetable broth to the pot. Bring to a boil, then lower the heat and simmer for 25-30 minutes, or until the lentils are tender.
4. Let the soup cool slightly, then blend in your NutriBullet until smooth.
5. Return the soup to the pot, adjust seasoning with salt and pepper, and simmer for a few more minutes before serving.

This roasted red pepper and lentil soup is a wholesome, nutrient-packed dish that is as comforting as it is nourishing. The roasted peppers add a natural sweetness, while the lentils provide a hearty base that makes the soup filling and satisfying. With a touch of cumin and paprika, the soup has a warm depth of flavor, making it perfect for cozy evenings. It’s an easy-to-make, healthy choice that will quickly become a staple in your recipe rotation.

Cauliflower and Leek Soup

This cauliflower and leek soup is a light, yet creamy dish that’s perfect for those looking for a low-carb and nutrient-rich option. Cauliflower brings a mild, buttery flavor, while leeks provide a subtle oniony sweetness. Together, they create a smooth and velvety soup that’s both satisfying and refreshing. It’s a great starter for any meal or a healthy lunch on its own.

Ingredients

• 1 medium cauliflower, chopped into florets
• 2 leeks, cleaned and sliced
• 2 garlic cloves, minced
• 1 small potato, peeled and chopped (optional for extra creaminess)
• 4 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. In a large pot, heat olive oil over medium heat. Add sliced leeks and minced garlic, sautéing for about 5 minutes until softened and fragrant.
2. Add the cauliflower florets and chopped potato (if using) to the pot. Stir to combine, then pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes, or until the cauliflower and potato are tender.
3. Let the soup cool slightly, then blend in the NutriBullet until smooth and creamy.
4. Season with salt and pepper to taste. If the soup is too thick, add a little more broth or water to reach your desired consistency.
5. Serve hot, garnished with fresh parsley for a burst of color and flavor.

This cauliflower and leek soup is a deliciously simple, yet elegant dish that is perfect for those seeking a light and healthy option without compromising on taste. The natural creaminess of cauliflower is enhanced by the addition of leeks and potatoes, creating a smooth texture that is comforting and satisfying. It’s a great soup to enjoy during the colder months and an excellent way to get your vegetables in while enjoying a hearty meal.

Coconut Curry Soup with Spinach and Chickpeas

This coconut curry soup with spinach and chickpeas is a rich, flavorful dish full of vibrant spices, creamy coconut milk, and nutrient-dense vegetables. The combination of chickpeas, spinach, and coconut milk creates a satisfying, hearty base, while the curry spices add a touch of warmth and complexity. This soup is perfect for anyone looking for a vegan, protein-packed, and comforting meal.

Ingredients

• 1 can (15 oz) coconut milk
• 1 cup cooked chickpeas (or 1 can, drained and rinsed)
• 3 cups fresh spinach, washed and chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp ground ginger
• 4 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. In a large pot, heat olive oil over medium heat. Add onion and garlic, sautéing until softened, about 5 minutes.
2. Stir in curry powder, turmeric, and ginger, cooking for another 1-2 minutes until the spices are fragrant.
3. Add the vegetable broth, coconut milk, chickpeas, and spinach to the pot. Stir well to combine, then bring to a simmer.
4. Let the soup cook for 15-20 minutes, allowing the flavors to meld and the spinach to wilt.
5. Let the soup cool slightly before blending in your NutriBullet until smooth, or blend only half for a chunkier texture.
6. Season with salt and pepper to taste. Serve hot with fresh herbs or a squeeze of lime for extra brightness.

This coconut curry soup with spinach and chickpeas is a delightful and fragrant dish that will warm you up from the inside out. The creamy coconut milk brings richness to the soup, while the curry spices infuse it with warmth and complexity. The spinach and chickpeas add a nice balance of vegetables and protein, making it a complete and nourishing meal. Whether you’re looking for a vegan option or just a comforting bowl of goodness, this soup is sure to satisfy.

Carrot Ginger Soup

This carrot ginger soup is a bright, vibrant dish that combines the natural sweetness of carrots with the zing of fresh ginger. It’s a comforting and invigorating soup that’s perfect for colder months or when you’re feeling under the weather. The spiciness from the ginger pairs beautifully with the smooth, creamy texture of the carrots, making it a truly satisfying and healthy option. This soup is easy to make and packed with flavor, making it a great choice for a quick, nutritious meal.

Ingredients

• 4 large carrots, peeled and chopped
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions

1. In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, cooking until softened and fragrant, about 5 minutes.
2. Stir in grated ginger and ground cumin, cooking for another 1-2 minutes to release the flavors.
3. Add the chopped carrots and vegetable broth, bringing the mixture to a boil. Reduce the heat and simmer for 20-25 minutes, or until the carrots are tender.
4. Let the soup cool slightly, then transfer to the NutriBullet and blend until smooth.
5. Return the soup to the pot and adjust seasoning with salt and pepper to taste. Serve hot, garnished with fresh cilantro if desired.

This carrot ginger soup is both refreshing and soothing. The natural sweetness of the carrots is perfectly balanced by the warmth of the ginger, making it a delightful and healthful choice. It’s a great way to boost your immune system with its vitamin-rich ingredients and anti-inflammatory benefits. Whether you enjoy it as a starter or a light meal, this soup will surely leave you feeling nourished and satisfied.

Sweet Corn and Zucchini Soup

This sweet corn and zucchini soup is a light, fresh, and vibrant dish that combines the sweetness of corn with the mild flavors of zucchini. The vegetables are blended into a smooth, creamy soup that is perfect for a summer lunch or a quick weeknight dinner. The addition of fresh herbs adds a refreshing depth of flavor, making this a nutritious and satisfying bowl of comfort.

Ingredients

• 2 cups fresh or frozen corn kernels
• 2 medium zucchinis, chopped
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• Salt and pepper to taste
• Fresh basil or thyme for garnish

Instructions

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 5 minutes.
2. Add the chopped zucchini and corn to the pot, and stir in cumin. Cook for another 5 minutes, allowing the vegetables to soften slightly.
3. Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat and simmer for 15 minutes.
4. Let the soup cool for a few minutes, then blend in your NutriBullet until smooth and creamy.
5. Return the soup to the pot and season with salt and pepper to taste. Heat through before serving. Garnish with fresh herbs like basil or thyme for added flavor.

This sweet corn and zucchini soup is the epitome of light, refreshing summer comfort food. The sweetness of the corn and the subtle flavor of zucchini come together in a creamy, flavorful soup that’s both satisfying and healthy. It’s a great way to use up fresh summer vegetables, and the simplicity of the ingredients makes it a quick and easy dish to prepare. This soup is perfect for warm weather or whenever you need a bowl of wholesome, flavorful goodness.

Mushroom and Barley Soup

This mushroom and barley soup is a hearty and earthy dish, full of flavor and rich in fiber. The combination of earthy mushrooms and nutty barley creates a perfect balance of texture and taste. This soup is not only incredibly filling but also packed with nutrients. It’s ideal for chilly days or as a cozy weeknight meal, offering a great alternative for those seeking a vegetarian or plant-based option that doesn’t skimp on flavor.

Ingredients

• 2 cups mushrooms, sliced (cremini, button, or a mix)
• 1/2 cup pearl barley
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, cooking until softened and fragrant, about 5 minutes.
2. Add the sliced mushrooms and cook for another 5-7 minutes, until the mushrooms release their moisture and begin to brown.
3. Stir in the barley, thyme, and vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 30-35 minutes, or until the barley is tender.
4. Let the soup cool slightly before transferring to the NutriBullet. Blend until smooth or leave it slightly chunky for more texture, depending on your preference.
5. Return the soup to the pot, adjust seasoning with salt and pepper, and reheat gently. Serve hot, garnished with fresh parsley.

This mushroom and barley soup is a comforting, hearty dish that brings the earthy flavors of mushrooms and the wholesome goodness of barley together in a perfect combination. It’s filling and nutritious, making it a great option for a complete meal. The addition of thyme adds a fragrant touch, while the fresh parsley garnish brings brightness to the dish. Whether served as a main course or a side, this soup will keep you warm and satisfied all season long.

Spicy Roasted Cauliflower Soup

This spicy roasted cauliflower soup is a bold, flavorful dish that’s both comforting and invigorating. The cauliflower is roasted to bring out its natural sweetness, and then blended into a creamy soup with a kick of heat from spices like cumin, turmeric, and chili flakes. This soup is rich in fiber and vitamins, and the spices add depth and warmth. It’s a perfect choice for anyone looking for a nutritious yet flavorful soup to warm up during the colder months.

Ingredients

• 1 medium cauliflower, chopped into florets
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tsp cumin
• 1/2 tsp turmeric
• 1/2 tsp chili flakes (adjust to taste)
• 4 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Spread cauliflower florets on a baking sheet, drizzle with olive oil, and season with salt, pepper, cumin, turmeric, and chili flakes. Roast for 25-30 minutes, or until the cauliflower is tender and slightly browned.
2. In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sautéing for about 5 minutes until softened and fragrant.
3. Add the roasted cauliflower to the pot, followed by the vegetable broth. Bring the mixture to a simmer and cook for 5-10 minutes.
4. Let the soup cool slightly, then blend it in your NutriBullet until smooth and creamy.
5. Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh cilantro for added freshness.

This spicy roasted cauliflower soup is a fantastic combination of sweetness, spice, and creamy texture. The roasting process enhances the natural flavors of the cauliflower, while the spices add a rich and warm depth. It’s an excellent choice for anyone looking to enjoy a hearty, vegan-friendly soup with a little extra kick. Perfect for fall or winter, this flavorful soup will keep you cozy while satisfying your taste buds.

Broccoli and Potato Soup

This broccoli and potato soup is a hearty, comforting dish that combines the nutritious power of broccoli with the creamy texture of potatoes. It’s a simple, yet satisfying soup that is both filling and healthy. The combination of these two vegetables creates a smooth and creamy soup that is perfect for a quick dinner or lunch. It’s full of vitamins and fiber, and the creamy consistency makes it feel indulgent without being heavy.

Ingredients

• 2 large potatoes, peeled and chopped
• 3 cups broccoli florets
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh chives or parsley for garnish (optional)

Instructions

1. In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sautéing for about 5 minutes until softened and fragrant.
2. Add the chopped potatoes and broccoli florets, and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes and broccoli are tender.
3. Let the soup cool slightly, then blend it in your NutriBullet until smooth and creamy.
4. Taste and adjust seasoning with salt and pepper. If you prefer a thinner soup, add a little more vegetable broth or water.
5. Serve hot, garnished with fresh chives or parsley for extra flavor and color.

This broccoli and potato soup is a classic comfort dish that’s both nourishing and satisfying. The earthy, slightly bitter taste of broccoli is perfectly complemented by the smooth, creamy potatoes, making the soup feel rich and hearty. This easy-to-make recipe is perfect for busy days when you need a healthy, filling meal. Whether you’re serving it as a starter or a main dish, it’s sure to leave you feeling full and content.

Sweet Potato and Kale Soup

This sweet potato and kale soup is a vibrant, nutritious meal packed with vitamins, fiber, and antioxidants. The sweet potatoes provide a creamy, slightly sweet base, while the kale adds a burst of color and a hearty texture. The combination of these ingredients makes for a satisfying and filling soup, ideal for a healthy lunch or dinner. The addition of garlic, ginger, and lemon adds a zesty punch to round out the flavors, making this soup as flavorful as it is wholesome.

Ingredients

• 2 medium sweet potatoes, peeled and chopped
• 3 cups kale, chopped and stems removed
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1/2 tsp ground cinnamon
• Salt and pepper to taste
• Juice of half a lemon
• Fresh parsley for garnish

Instructions

1. In a large pot, heat olive oil over medium heat. Add chopped onion, garlic, and grated ginger, cooking for about 5 minutes until softened and fragrant.
2. Add the chopped sweet potatoes, ground cinnamon, and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the sweet potatoes are tender.
3. Add the chopped kale to the pot and cook for an additional 5-7 minutes, until the kale is wilted.
4. Let the soup cool slightly, then blend it in your NutriBullet until smooth.
5. Add lemon juice and season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

This sweet potato and kale soup is a vibrant, nutrient-packed dish that’s perfect for those looking for a healthy, filling meal. The sweetness of the potatoes pairs wonderfully with the earthy kale, while the warming spices and fresh ginger bring depth and flavor to the soup. It’s an ideal choice for a nutritious meal, full of antioxidants and vitamins. Whether you enjoy it for lunch or dinner, this soup will leave you feeling nourished and satisfied.

Tomato Basil Soup

This tomato basil soup is a classic comfort food that combines the sweet, tangy flavor of ripe tomatoes with the freshness of basil. The result is a creamy, smooth soup that’s perfect for any occasion. Whether served as a starter or a main dish, this soup is both comforting and light, making it a favorite year-round. With the NutriBullet, it’s quick and easy to create a smooth texture that enhances the rich flavors of the tomatoes and basil.

Ingredients

• 6 large ripe tomatoes, chopped
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 4 cups vegetable broth
• 1 tsp dried oregano
• 1 tsp sugar (optional, for sweetness)
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped
• 1 tbsp balsamic vinegar (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, cooking until softened and fragrant, about 5 minutes.
2. Add chopped tomatoes, dried oregano, and sugar (if using), cooking for another 5 minutes until the tomatoes start to break down.
3. Pour in vegetable broth and bring the mixture to a simmer. Cook for 15-20 minutes, allowing the flavors to meld together.
4. Let the soup cool slightly, then blend it in your NutriBullet until smooth.
5. Return the soup to the pot, adjust seasoning with salt and pepper, and stir in chopped basil and balsamic vinegar (if using).
6. Serve hot, garnished with extra basil leaves or a drizzle of olive oil if desired.

This tomato basil soup is a timeless classic that never goes out of style. The natural sweetness of the tomatoes pairs beautifully with the fresh basil, creating a light but flavorful soup that’s perfect for any time of year. With the NutriBullet’s blending power, the soup becomes velvety smooth, making each spoonful comforting and rich. This soup is an ideal choice for a quick, healthy lunch or as a starter for a more elaborate meal. It’s simple, nutritious, and absolutely delicious.

Butternut Squash and Apple Soup

This butternut squash and apple soup combines the earthy sweetness of butternut squash with the tartness of apples, creating a vibrant, flavorful dish. The apple adds a slight tang that balances the sweetness of the squash, while the warm spices like cinnamon and nutmeg bring a comforting, seasonal flavor to the soup. It’s a perfect fall or winter meal that’s both nourishing and delicious, with a creamy texture that’s easily achieved with the NutriBullet.

Ingredients

• 1 medium butternut squash, peeled and chopped
• 2 medium apples, peeled and chopped (preferably tart varieties like Granny Smith)
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 4 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh thyme or sage for garnish (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sautéing for about 5 minutes until softened and fragrant.
2. Add the chopped butternut squash and apples, along with cinnamon and nutmeg. Stir to coat the ingredients in the spices.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 20-25 minutes, or until the squash and apples are tender.
4. Let the soup cool slightly, then blend it in your NutriBullet until smooth and creamy.
5. Taste and adjust seasoning with salt and pepper.
6. Serve hot, garnished with fresh thyme or sage if desired.

This butternut squash and apple soup is the perfect balance of sweetness and spice, making it an ideal choice for a cozy, comforting meal. The butternut squash provides a rich, velvety base, while the apples offer a subtle tartness that brightens the soup. The warm spices and smooth texture make it a perfect fall or winter dish that is both nourishing and satisfying. Whether enjoyed on a cold evening or as a festive holiday starter, this soup is sure to delight.

Pea and Mint Soup

This pea and mint soup is a refreshing and light soup that brings together the sweetness of peas and the cool, aromatic flavor of fresh mint. It’s a perfect soup for spring and summer when peas are in season, offering a healthy and vibrant dish that’s both delicious and filling. With the NutriBullet, this soup is quick and easy to prepare, blending the ingredients into a smooth, creamy texture that’s satisfying yet light.

Ingredients

• 4 cups fresh or frozen peas
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 4 cups vegetable broth
• 1/4 cup fresh mint leaves
• Salt and pepper to taste
• A squeeze of lemon juice (optional)
• Fresh mint for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, cooking until softened, about 5 minutes.
2. Add the peas and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 10-15 minutes, or until the peas are tender.
3. Remove from heat and stir in fresh mint leaves. Let the soup cool slightly.
4. Blend the soup in your NutriBullet until smooth and creamy.
5. Season with salt, pepper, and a squeeze of lemon juice (if using).
6. Serve hot, garnished with fresh mint leaves for a burst of color and flavor.

This pea and mint soup is a light, vibrant dish that’s perfect for warmer months when you want something fresh and full of flavor. The combination of sweet peas and cool mint creates a refreshing balance, while the smooth texture makes each spoonful comforting and satisfying. It’s an excellent choice for a healthy lunch or appetizer, and the addition of fresh mint elevates the flavor to another level. Quick and easy to make, this soup is a great option when you want something delicious and nutritious in no time.

Note: More recipes are coming soon