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45 mins
Moderate
300 cal
2 ppl
Ingredients
2
Zucchini, fresh - cubed
1
Leeks - chopped
1
Red Potato, small - peeled and cubed
1 tsp
Olive Oil
1/2 tsp
Sea Salt
1 tbsp
Nutritional Yeast
1/4 cup
Pine nuts, dried
2 cup
Coconut Milk, unsweetened
Soup is a great dish to have for any meal on any day, hot or cold! It’s hard to beat this rich and creamy soup that’s loaded with flavor! Roasting veggies really brings out a nutty and savory taste that adds dimension to your soup. Pair this recipe alongside your lunch or dinner or make it a meal by topping it with your favorite protein!
Nutritional Information
Per serving (2)
Nutrition facts are based on the recipe as listed. Adding protein powder or swapping any ingredients will alter nutritional content.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Directions
1
Preheat oven to 400 degrees.
2
Toss all vegetables in olive oil and salt onto a baking sheet and roast vegetables until golden brown and tender, about 25 minutes.
3
Allow all ingredients to cool completely to room temperature, 21°C/70°F or less.
4
Once cooled completely, add all vegetables, coconut milk, nutritional yeast, and red pepper flakes to taste to the SouperBlast pitcher and extract on the 7 Minute Heated Cycle.
5
Garnish with toasted pine nuts and protein of your choice and serve!
6
Enjoy!
7
Alternatively, blend all completely cooled ingredients in the blender until smooth, transfer the soup into a pot, and heat over the stove until warm.
NEVER use the nutribullet Cup to blend hot, warm, or carbonated ingredients. DO NOT blend for more than one minute when using the nutribullet Cup.
Blending hot, warm, or carbonated ingredients in a nutribullet Cup may result in over-pressurization, causing the Cup to forcefully separate when removed from the Motor Base or upon opening, which may expel hot contents and/or exposure to the blades, both of which may cause serious bodily injuries.
