Adam Reeve is cooking healthy vegan recipes for restaurants for almost 5 years. Therefore, he shares his best ideas in his vegan blog to help beginners find the best ones.

There’s never been a better time to explore the variety and flexibility of your kitchen appliance staples and get creative. We’re hungry, we’re tired, stuck at home with our families and trying to stay healthy on top of it all. It’s so easy to order in takeout, but we deserve better. We can use a blender to make our families a quick and delicsious homemade meal every evening.

We’re used to using our blender to make our morning smoothies, but blenders can be used for much much more. While we’re craving comfort foods we are also trying to stay mindful of our diets, and eat as many nutrient-rich veggie-filled meals with the best keto supplements while on a vegetarian keto diet.  Soups are a great way to fulfill both of those needs. Here are some soups we’ve been making using local produce and our handy everyday blender.

Chickpea Cream Soup

Enjoy a rich and flavor dense soup that packs a lot of protein and flavor. You can easily modify thiis recipe by adding some gluten free pasta alternatives to make it a bit healthier and some coconut milk to make it a bit creamier. 

  • Boiled chickpeas 250 gr.
  • 1 tomato
  • Garlic 2pcs.
  • Basil 1 tbsp.
  • Ground nutmeg 0.5 tsp.
  • Parsley 1 bunch
  • Any noodles 250 gr.
  • Salt 10 grams
  • Ground black pepper 10 gr.

1. Add chickpeas, tomatoes, garlic, nutmeg, basil to a large pot of water and season with salt and pepper.

2. Pour the contents of the pan into a blender and grind until smooth.

3. Boil the noodles and add to the cream soup. Decorate the finished soup with parsley.

Pumpkin Soup with Celery

Pumpkins are not just for halloween. They are nutrient dense, containing a lot of Vitamin A,  Antioxidents, and Vitamin C. While Pumpkins might not always be in season, you can substitute with canned pumpkin puree or any kind of seasonally available squash. 

  • Pumpkin 800 gr.
  • Celery 2 pcs.
  • Lemon zest 1 tsp.
  • Salt & pepper to taste 

1. Peel and dice the pumpkin. Rinse and chop celery. Heat olive oil in a pan with a thick bottom and fry the pumpkin for 5-7 minutes.

2. Pour 500 ml of water, bring to a boil. Next, add celery and lemon zest. Cook over low heat for 15-20 minutes.

3. Using a blender, grind the soup until smooth.

Classic gazpacho

  • Tomatoes 400 gr.
  • Cucumber 300 gr.
  • Red bell pepper 200 gr.
  • 1 onion 
  • 2 cloves of garlic
  • Tomato paste 2 tbsp.
  • 2 tbsp. of olive oil
  • Wine vinegar 1 tbsp.
  • Tomato juice 600 ml.
  • Water 200 ml.
  • Lemon 1/2 pieces

1. Lightly cut into cubes tomatoes, cucumbers, peppers, and onions, set aside some chopped vegetables for serving.

2. Put the vegetables in a blender bowl; add the garlic, tomato paste.

3. Pour 200 ml of water and let it boil; add olive oil and wine vinegar.

4. Add the prepared mixture, tomato, and lemon juice to the resulting puree.

5. Let the gazpacho soup brew for about 3 hours in the refrigerator. Before serving, you can decorate a cold gazpacho with finely chopped vegetables.

Leek and Cheese Cream Soup

  • Leek 6 pcs.
  • 3 onions 
  • Butter 2 tbsp
  • Water, 1500 ml.
  • Cream cheese 1 pcs.
  • Ground nutmeg, salt, pepper

1. Wash the leek and cut into rings. Set aside part for decorating food.

2. Peel the onions, finely chop and fry in butter in a pan with a thick bottom. Add leek and fry for about 5 minutes, stirring frequently.

3. Add water (onion should be completely covered with water). Cook for 15 minutes over low heat until the leek is soft.

4. Add cream cheese and cook, stirring a few more minutes until the cheese is dissolved.

5. Grind with a blender until smooth. Season to taste with nutmeg, pepper, and salt.

6. When serving, garnish each serving with thin rings of leek.

Jamaican Spicy Corn Pea Soup

  • Water 1 liter
  • 1 onion 
  • Garlic 2 pcs.
  • Chili pepper 1/2 pieces
  • Yellow peas 200 g.
  • 2 potatoes 
  • Pumpkin 200 gr.
  • Coconut milk 400 ml.
  • Frozen corn 200 g.
  • 2 corn cobs 
  • 1 sweet pepper 

1. Peel and chop onion and garlic. Rinse and finely chop the chili. Heat olive oil in a pan with a thick bottom, fry onions, garlic, and pepper.

2. Rinse the peas, add to the pan, add water. Bring to a boil and simmer for 40 minutes.

3. Add coconut milk and mix. Next, peel the potatoes and pumpkin, cut into small cubes, put in the soup.

4. Cut the corn and sweet pepper into small circles and add to the soup. Bring to a boil, add spices, and cook for 10 minutes over low heat.

5. Remove sweet pepper, pieces of corn from the soup, pour into a blender and chop. Add frozen corn, mix and warm.

Puree soup with apples and carrots

This recipe is super popular with kids because of its sweetness and is a great way to get your kids to eat healthy. 

  • Water -1 liter
  • 4 apples 
  • 3 carrots
  • 1 onion 
  • Olive or coconut oil 25 gr.
  • Honey 1 tsp

1. Peel and chop apples, carrots, and onions.

2. Melt the butter in a saucepan, add onions, carrots, and simmer over low heat under a closed lid for 15 minutes.

3. Add apples and honey to the onion pan. Bring to a boil and cook for 10 minutes.

4. Then grind with a blender, warm for 2 minutes.

Delicate Pumpkin Puree Soup

  • Pumpkin 300 gr.
  • 1 carrot 
  • 1 onion 
  • Garlic 1 pcs.
  • Ginger 1 tsp
  • Water 1 liter
  • Celery Root 150 gr.

1. Rinse pumpkin and carrots, peel and cut into cubes. Pour water and put it on fire. As soon as the vegetable boil, reduce heat and simmer vegetables.

2. Peel, chop and fry the onion, celery, and garlic in olive oil until golden.

3. Add the fried vegetables, ginger to the pumpkin and carrots, and grind with a blender until smooth.

Pumpkin Puree with Celery

  • Pumpkin 400 gr.
  • 2 potatoes 
  • 1 onion 
  • Garlic 2 pcs.
  • Celery root 100 gr.
  • Cream 20% 100 ml.
  • Water 1 liter
  • Greens 100 gr.

1. Peel and cut the pumpkin into small cubes. Peel and finely chop the onion and garlic.

2. Peel and rinse celery and potatoes. Dice them. Heat oil in a pan, fry onions and garlic until golden. Next, lay the pumpkin, potatoes, and celery and simmer over medium heat for 10 minutes.

3. Cook for 30 minutes.

4. Remove the soup from the heat, using a blender, grind it and add cream. Add a bunch of greens.

These are just some quick and easy soup recipes that you can make using a staple blender. Don’t let your imagination stop you here. You can use a blender to make many more fun things like cocktails, vegan deserts, and sauces. And remember, the great thing about soups is you can always freeze them to enjoy at a later time. 

Please share your favorite healthy vegan recipes in the comments below and check out our favorite blenders.

Adam Reeve is cooking healthy vegan recipes for restaurants for almost 5 years. Therefore, he shares his best ideas in his vegan blog to help beginners find the best ones.


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