Light Broccoli And Potato Soup; Curried Coconut And Butternut Squash Soup - Cuisinart SBC-1000C Instruction Booklet

2 whole sun-dried tomatoes
1 ∕ teaspoon (.5 mL) baking soda
8
½ teaspoon (2 mL) kosher salt
½ teaspoon (2 mL) freshly ground black pepper
1. Put all of the ingredients into the blender jar. Cover and stir to
mix.
2. Set timer for 9 minutes and temperature on High. Once the
mixture comes to a boil, set timer for 30 minutes and
temperature on Medium.
3. When time expires, blend on speed 1, gradually raising to
speed 3, for 2 minutes, or until completely smooth.
4. Taste and adjust seasoning as desired.
Nutritional information per serving (1 cup [250 mL]):
Calories 57 (1% from fat) • carb. 12g • pro. 2g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 762mg • calc. 46mg • fiber 2g

Light Broccoli and Potato Soup

This soup is a delicious and healthy substitute
for other cream soups.
Makes about 4 cups (1 L)
2 cups (500 mL) vegetable broth
1 garlic clove
½ small onion, cut into ½-inch (1.3 cm) pieces
2 tablespoons (30 mL) sherry
1 teaspoon (5 mL) sea or kosher salt
½ teaspoon (2 mL) freshly ground black pepper
6 ounces (2.7 kg) red potatoes, peeled
and cut into ½-inch (1.3 cm) pieces
¾ pound broccoli, cut into ½ to 1-inch (1.3 - 2.5 cm) pieces
½ teaspoon (2 mL) lemon zest
2 ounces (60 g) Cheddar, shredded
1. Put the broth, garlic, onion, sherry, salt, pepper, potatoes and
broccoli into the blender jar. Cover and set timer for 10
minutes and temperature on High.
2. Once time expires, or once the mixture comes to a boil, stir
to mix for about 15 seconds. Set timer for 30 minutes and
temperature on Medium, stirring occasionally during the
cooking process.
3. Once time expires, add zest and Cheddar and blend on
speed 1, gradually raising to speed 3 for 3 minutes, or until
completely smooth.
4. Taste and adjust seasoning as desired.
Nutritional information per serving (1 cup [250 mL]):
Calories 145 (30% from fat) • carb. 17g • pro. 7g • fat 7g • sat. fat 3g
• chol. 15mg • sod. 943mg • calc. 161mg • fiber 3g
Curried Coconut and Butternut
Squash Soup
An Indian twist on a classic butternut squash soup.
Makes about 4½ cups (1.06 L)
1 tablespoon (15 mL) butter or ghee*
1 small onion, cut into ½-inch (1.25 cm) pieces
½ jalapeño, seeded and cut into ½-inch (1.25 cm) pieces
1 ½-inch (1.25 cm) piece of ginger, peeled and halved
1 garlic clove
1 tablespoon (15 mL) curry powder
1 can (13.5-ounce) coconut milk
½ cup (125 mL) chicken broth, low sodium
¼ teaspoon (1 mL) kosher salt
1 pound (500 g) peeled, seeded butternut squash
cut into 1½-inch (3.8 cm) cubes (about 1 small
squash)
1. Put the butter or ghee into the blender jar. Set timer for 15
minutes and temperature on Medium. Once the butter begins
to melt, add the onion. Cover and stir, using quick bursts and
sauté until softened. Add the jalapeño, ginger and garlic; stir
to break up and coat with the butter. Add the curry powder
and stir to combine. Scrape down the sides of the jar if
needed. Let sauté for the remaining time, stirring
occasionally.
2. Once time expires, add coconut milk, broth and salt. Cover
and stir. Set timer for 5 minutes and temperature on High,
stirring occasionally, until mixture comes to a boil. Once
mixture reaches a boil, add the squash. Cover again and set
timer for 30 minutes and temperature on Medium; stirring
occasionally during the cooking process.
3. When unit shuts off, blend on speed 1, gradually raising to
speed 3, for 2 minutes or until completely smooth.
4. Taste and adjust seasoning as desired.
*Ghee is an Indian clarified butter found in the specialty food
section of supermarkets or health food stores.
Nutritional information per serving (1 cup [250 mL]):
Calories 210 (63% from fat) • carb. 17g • pro. 2g • fat 17g • sat. fat 15g •
chol. 6mg • sod. 198mg • calc. 59mg • fiber 3g
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