Winter Blender Soups – One Step to Scrumptious

Winter Blender Soups – One Step to Scrumptious

Winter is the perfect time to enjoy a warm bowl of soup. Comfort food at its finest, a hearty bowl of simmering soup is a belly-filling delight. Whether for a light lunch, afternoon snack, or a dinner starter, soup is always a crowd-pleaser.

Now imagine making homemade soup in a snap by using a blender to combine all the ingredients in a flash. It’s easy and efficient, then all you have to do is warm it up in a pot on the stove or in the microwave. Save batches in the freezer to heat up when you’re in a rush but want something soothing to eat.

Here are two winter blender soup recipes the family is sure to love. Grab a spoon and dig in!

Sweet Potato Puree

www.cleaneatingmag.com

We all love sweet potatoes for Thanksgiving but tend to forget about the tender tater come winter. The wholesome potato is full of flavor and makes for a great blender soup. Kids love the sweet taste and you’ll love that you’re feeding them something nutritious. Makes 4 servings.

Ingredients:

4 large sweet potatoes (use yams if you can’t find sweet potatoes) oven-cooked or microwaved ‘till fork-tender. Cool and dice.

1 cup whole milk (or low-fat). Swap with soy if you’re dairy-free.

4 tablespoons melted butter

2 tablespoons dried onion

1 teaspoon white pepper

1 teaspoon kosher salt

Parsley for garnish

Sour cream for garnish

Place all ingredients (aside from the parsley and sour cream) in a blender and blend until smooth. Heat in a pot or in the microwave and serve with a dollop of sour cream and a sprinkling of parsley. Sweet and savory and so delicious!

Corn Chowder

www.kitchentreaty.com

Corn is a kid-friendly food that tastes great and is easy to find at any supermarket, especially since this recipe calls for canned corn. Makes 4 servings.

Ingredients:

2 15.25-oz. cans whole kernel corn (try Del Monte)

1 cup whole milk (or low-fat). Swap with soy if you’re dairy-free.

1 small sweet onion, diced and sautéed ‘till soft

1 teaspoon black pepper

1 teaspoon kosher salt

2 tablespoons heavy cream (use coconut milk if dairy-free)

Combine all ingredients in a blender until smooth and heat in a pot or microwave. Add some loose kernels of corn for garnish if desired for texture.

Serve your soups with a sandwich, crusty bread for dipping, or on its own. Pack some in a thermos for the kids to take to school for lunch too.

For more information like this, please visit All My Children’s blogs.

By: Melissa A. Kay

 

 

 

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