It’s hard to believe, but fall is here! It may not feel like it but it’s almost time to break out those cozy sweaters and start blending soups! Making homemade soup is a really easy way to incorporate more vegetables into your diet and to help keep your immune system strong during flu season.
Soups are one of my favorite fall meals because they don’t take a ton of time to make or prep. Plus, they’re easy to blend up when you have a NutriBullet on hand!
8 Fall Soup Ingredients
- Garlic – Highly underrated and really good for you, garlic enhances immune function and quells inflammation. It also provides a depth of flavor to any dish, and it pairs perfectly in almost every soup. Think of garlic as an inexpensive way to add more flavor to your soups. Chances are, you probably have some in your kitchen right now!
- Turmeric – Not only beautiful in color, but turmeric is also known for its potent anti-inflammatory properties. Turmeric adds depth and warmth to soups, making it the perfect fall ingredient.
- Fresh Herbs – Herbs like parsley, cilantro, dill, basil, rosemary, and thyme provide aromatic properties, along with tons of flavor. Get creative in the kitchen with fresh herbs! If you’re using parsley or cilantro, I recommend adding a small handful on top of your soup when you are ready to plate and eat it! Herbs like rosemary and thyme can be blended in your soup along with the rest of the ingredients.
- Bone Broth – For the non-vegans and vegetarians. Bone broth is a delicious alternative to regular vegetable or chicken stock. Whether you make it at home or buy it in the store, broth should also be gelatinous (presence of collagen), meaning it should look jiggly before you heat it up. Use it as your liquid in your soups and cook your grains in it for additional flavor!
- Cauliflower – One of the most versatile vegetables, cauliflower makes a great addition to soup. Add cauliflower to make a soup that’s thick and creamy without a ton of fat. It’s a great low-carb vegetable that leaves you feeling full.
- Sweet Potatoes – Sweet potatoes are not only affordable and delicious, but they contain carotenoids and antioxidants. Add them to a soup for a delicious, creamy addition and a hint of natural sweetness!
- Miso Paste – If you’ve ever had miso soup, you’ve had miso paste! It is used in Japanese cuisine as a flavor enhancer for stocks, soups, and even sauces. It’s really flavorful and would make a great addition in your soup! Miso paste is essentially fermented soybean paste and has been shown to decrease cholesterol and blood pressure levels. Chickpea miso is also a great miso paste alternative if you follow a gluten-free diet.
- Microgreens – Microgreens are a great way to sneak more greens into your diet with little to no effort. They pack big flavor and make the perfect garnish for any soup. My favorite is micro arugula which provides a peppery bite. Just like fresh herbs, I recommend adding a small handful on top of your soup when you are ready to plate and eat!
Fall Soup Recipes
- Creamy Cauliflower Comfort Soup – This soup is a staple in my kitchen because it’s really easy to make and ultra-creamy! I like to top it with microgreens and flaky sea salt.
- Creamy Prebiotic Soup – This soup will impress your friends and family with its addicting flavor combinations. If you can’t find Jerusalem artichokes (sunchokes), use regular artichoke hearts as a substitute.
- Cauliflower and Sweet Potato Chowder – Creamy chowder without all the heavy, fattening ingredients. This is a great soup to sneak some extra veggies into your diet!
NutriBullet Soup Tips
You can make soup in any NutriBullet but it’s important to remember that you should never add any hot liquids or foods to your NutriBullet cup. Prep all food and allow it to cool to room temperature BEFORE blending. Then blend to the desired consistency and heat in a pot on the stove before serving.
If you like a silky smooth soup, blend all the cooled, cooked ingredients in your NutriBullet with the liquid of your choice. For a chunkier soup, only blend the liquid component then add the chunkier ingredients to your pot and heat all together on the stove before serving.
Each soup recipe has its own specific instructions to follow. Just remember, nothing hot in your NutriBullet.
Shadae Zamyad is the Recipe and Nutrition Specialist at Capital Brands. She has an Associates of Science in Culinary Arts and a Bachelor’s of Science in Culinary Nutrition. With her unique food and nutrition background, she has been able to create thousands of diet and disease-specific recipes for various NutriBullet products. She has helped many people achieve healthier eating by setting realistic and approachable goals. Her fool-proof approach to healthier eating is eating real, nutrient-dense foods and incorporating healthy fats and fiber into every meal.