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blenders and juicers
Making your own homemade soup has never been easier thanks to the NutriBullet Immersion Blender. Simply prep your ingredients and then blend. This recipe in particular, is jam-packed with nutrition, making it an easy way to "eat" your veggies.
Preheat oven ot 350°F.
Drizzle olive oil on zucchini, leeks, cauliflower and garlic bulb and roast at 350°F for 45 minutes.
Finely chop carrot, celery and onion.
In a 4 quart pot, add oil, chopped carrot, celery, salt and pepper. Sauté until soft.
Add vegetable broth, marjoram (or oregano), basil and bring to a boil.
Add roasted vegetables to pot. Bring to simmer and turn off heat.
Blend on LOW until smooth.
Recipe: Roasted Leek and Zucchini Soup
Serving in this recipe: 6
|Total Fat: 5.1 g||7.9%|
|Saturated Fat: 0.8 g||3.8%|
|Cholesterol: 0 mg||0%|
|Sodium: 301.2 mg||12.6%|
|Total Carbs: 10.5 g||3.5%|
|Dietary Fiber: 2.7 g||10.7%|
|Sugar: 5 g|
|Protein: 3.5 g||6.9%|
|Vitamin A: 6.6%||Vitamin C: 51.8%|
|Calcium: 4.1%||Iron: 17.1%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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