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10
3. Continue cooking and replace the chopping blade with the reversible
shredding/slicing disc. Slice the carrots and then stir directly into the pan with
the cinnamon, allspice, nutmeg, thyme and salt. Stir to coat ingredients well
and allow to heat through.
4. Add the chicken broth. Increase heat and bring to a boil. Once soup comes to
a boil, reduce the heat so that it is barely simmering. Cover and simmer until
the carrots become tender, about 50 to 60 minutes.
5. Once tender, separate the solids from liquids. Put about half of the broth and
half of the solids into the blender jar. Run on Low for about 10 seconds and
then switch speed to High to blend thoroughly. Pour soup into a clean pot.
Repeat with remaining ingredients. Taste and adjust seasoning accordingly.
Nutritional information per serving (1 cup):
Calories 79 (44% from fat) • carb. 10g • pro. 2g • fat 4g • sat. fat 2g
• chol. 10mg • sod. 611mg • calc. 57mg • fiber 2g
Parsnip and Apple Soup
A bowl of soup, a salad and crusty bread make a perfect weeknight meal.
Makes 8 cups
1 medium onion (about 6 ounces) cut into 1-inch pieces
2 tablespoons unsalted butter
2 pounds parsnips, peeled and cut to fit vertically in the feed tube
1 medium apple (about 6 ounces) peeled, cored and quartered
1 medium potato (about 7 ounces) peeled and halved lengthwise
1 to 2 thyme sprigs
¾ teaspoon kosher salt
6 cups chicken broth, low sodium, plus extra for thinning
finished soup
1. Insert the chopping blade into the food processor; fit onto motor base. Put the
onion into the work bowl and pulse on High to chop, about 8 to 10 pulses.
2. Put the butter into a 6-quart saucepan set over medium heat. Once butter is
melted, add the chopped onion. Turn the heat to medium-low to sweat the
onion so that it does not pick up any color. While the onion is cooking, replace
the chopping blade with the reversible shredding/slicing disc, with the slicing
side facing up.
3. Slice the parsnips and add to the pot. Slice the apple and then potato and add
to the pot. Add the thyme and salt and stir ingredients together well.
4. Add broth to the pot and bring to a boil. Once boiling, reduce heat and simmer
uncovered until tender, about 20 to 30 minutes, stirring occasionally.
5. Once vegetables are tender, separate the solids from liquids. Put about 1½
cups of broth and half of the solids into the blender jar set on the motor base.
Run on Low for about 10 seconds and then switch speed to High to blend
thoroughly. Pour soup into a clean pot. Repeat with remaining ingredients.
6. This soup has a very thick consistency. If a thinner soup is preferred, stir in
some warm stock to thin. Taste and adjust seasoning accordingly.
Nutritional information per serving (1 cup):
Calories 150 (18% from fat) • carb. 29g • pro. 3g • fat 3g • sat. fat 2g
• chol. 8mg • sod. 641mg • calc. 77mg • fiber 7g
Roasted Red Pepper Soup
This soup is delicious either hot or chilled – your choice!
Makes about 5 cups
6 red bell peppers, seeded
6 garlic cloves
¼ small onion, cut into ½-inch pieces
½ tablespoon unsalted butter
1 small shallot (about 1 ounce) cut into ½-inch pieces
2 tablespoons sherry
2½ cups chicken broth, low sodium
1½ teaspoons granulated sugar
½ teaspoon sea or kosher salt
1 to 2 pinches freshly ground black pepper
½ teaspoon orange zest
½ tablespoon white balsamic vinegar
1. Flatten the seeded bell peppers and lay them on a foil-lined baking sheet.
Place on the top rack in your oven and broil until the peppers are blackened.
Remove and put into a mixing bowl and cover with plastic. Reserve.
2. While the peppers are roasting, prepare the other ingredients: Insert the
chopping blade into the food processor; fit onto motor base. Put the garlic and
onion into the work bowl; pulse 2 to 3 times on High to chop. Reserve.
3. Put the butter into a medium saucepan set over medium heat. Once the butter
has melted, add the garlic, shallot and onion. Cook until softened and just
golden. Deglaze the pan by adding the sherry to the saucepan and cook until
reduced by half. Add the broth and raise the heat to medium-high. Bring the
broth just to a boil. Add the sugar, salt, pepper and zest. Reduce the heat to
allow the mixture to simmer for about 5 minutes. Put into the blender jar.
4. Carefully take the skins off the roasted peppers; cut into quarters. Add to the
broth mixture in the blender jar, along with the vinegar.
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