Soup’s On, Blender Soups
Marty Martindale

Soup is so unique, in that two homemade ones never taste identical. Get ready for some really thick, yummy, hot or cold soups.

It’s also a time to think about some interesting “soup pools,” like  sour cream to  support tasty garnish floaters like popcorn, shaved chocolate, crushed chips, creamy cheeses — use your imagination! Remember, these soups don’t depend upon fat, flour or heavy cream to be thick.

Below are some suggestions:

Vegetables fresh or raw

  • Asparagus
    Avocado
    Bell Pepper
    Carrot
    Celery
    Chilis
    Coconut
    Corn
    Cucumber
    Garlic
    Ginger root
    Leeks
    Onion
    Potatoes
    Pumpkin
    Shallots
    Squash
    Tomatillos
    Tomato
    Turnip
    Zucchini

Fancy it up with some sautéed aromatics:

  •  Carrot
     Celery
     Garlic
     Ginger root
     Leeks
     Onion
     Potatoes
     Shallots

    Add some liquids to help the items blend.

    Broth
    Juice
    Water

    Fine-tune the flavoring of your soup.

  •  Condiments
     Herbs
     Juice

Divide your hot or cold soup into inviting bowls or soup plates. _

Top each plateful with dollops or dashes of:

  •  Balsamic vinegar
     Butter
     Creama
     Hot Sauce_
     Olive oil
     Sour cream
     Yogurt

     Garnishing is fun and can add a lot of character to your soup:

     Celantro
     Cheese
     Croutons
     Crushed chips
     Green onion
     Tortillas
     Lemon/lime slices
     Parsley
     Popped corn
     Roast chickpeas
     Shaved chocolate
     Sliced, hard-boiled eggs
    Toasted coconut
     Toasted nuts

Need some moral support? Try the sites on this page:

[https://www.google.com/search?client=opera&hs=Grn&ei=2rF2XdKcE-HI\_Qaw37OYBw&q=blender+soups&oq=blender+soups&gs\_l=psy-ab.3..0l4j0i22i30l6.18371.29241..30133…8.1..0.131.2010.11j9……0….1..gws-wiz…..0..0i71j0i67j0i131j0i131i67j0i10j0i13j0i13i30.PfcijU4V8F8&ved=0ahUKEwjS8cWaxsTkAhVhZN8KHbDvDHMQ4dUDCAs&uact=5]

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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