Creamy Greens Soup; Roasted Red Pepper Soup - Cuisinart SPB-600MP Recipe Booklet

½ teaspoon kosher salt
4 cups chicken broth, low-sodium
1. Put the butter or oil into a 6-quart saucepan set over
medium heat. Once heated, stir in the onion, ginger and
garlic and allow to sauté gently.
2. Add the carrots, cinnamon, allspice, nutmeg, thyme and
salt. Stir to coat ingredients well and allow to heat
through.
3. 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.
4. 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
2 tablespoons unsalted butter
1 medium onion (about 6 ounces) chopped
2 pounds parsnips, peeled and cut into 1-inch slices
1 medium apple (about 6 ounces) peeled,
cored and sliced
1 medium potato (about 7 ounces) peeled and sliced
1 to 2 thyme sprigs
¾ teaspoon kosher salt
6 cups chicken broth, low-sodium, plus extra for
thinning finished soup
1. 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 onions so that they
do not pick up any color. After about 5 minutes add the
parsnips, apple and potato to the pot. Add the thyme and
salt and stir ingredients together well.
2. 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.
3. Once vegetables are tender, separate the solids from
liquids. Put about 1½ cups of 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.
8
4. This soup has a very thick consistency; if a thinner soup
is preferred, stir in additional 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

Creamy Greens Soup

This earthy, nourishing soup is so delicious! Garnish with a
dollop of crème fraîche and a sprig of parsley.
Makes about 4 cups
1 tablespoon extra virgin olive oil
2 tablespoons unsalted butter
2 small shallots (about 3 ounces) finely chopped
3 garlic cloves, crushed
1 small leek (about 2 ounces) white part only, sliced
1 bunch kale, hard stems discarded and roughly
chopped
1 bunch Italian parsley, stems reserved for other use
and roughly chopped
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
4 cups vegetable broth
½ cup heavy cream
1. Put the oil and butter into a 6-quart saucepan set over
medium heat. Once butter is melted add the shallots,
garlic and leek. Sweat ingredients together so that they
gently sauté but do not pick up any color.
2. Add the kale, parsley, salt and pepper and stir to coat.
Add the vegetable broth and bring to a boil. Cover and
reduce heat so that the soup is just simmering. Simmer
for about 30 minutes. Add the cream and continue
simmering uncovered for an additional 20 to 30 minutes.
3. Put ingredients into the blender jar. Turn on Low and run
for about 10 seconds. Increase to High to thoroughly
blend, about 45 seconds. Taste and adjust seasoning
accordingly.
Nutritional information per serving (1 cup):
Calories 245 (64% from fat) • carb. 17g • pro. 6g • fat 18g • sat. fat 9g
• chol. 49mg • sod. 868mg • calc. 161mg • fiber 2g

Roasted Red Pepper Soup

This soup is delicious either hot or chilled – your choice!
Makes about 5 cups
6 red bell peppers, seeded
½ tablespoon unsalted butter
6 garlic cloves, roughly chopped
1 small shallot (about 1 ounce) roughly chopped
¼ small onion, roughly chopped
2 tablespoons sherry