Comforting tomato basil soup, clean spring soup and garden party soup are recipes for the NutriBullet. For each recipe, put the extractor blade on the SouperBlast pitcher, and add all the ingredients. Prepare the soup using NutriBullet's 7-minute heating cycle.
For the tomato soup, soak 1/4 cup of cashews in water for 4 to 8 hours. Drain off the water. Put the cashews, five large peeled and chopped tomatoes, 1/4 garlic clove, 1/4 cup of loosely packed fresh basil leaves and 1/4 teaspoon of dried thyme into the SouperBlast pitcher. Add 1/2 teaspoon of Himalayan salt, 1 tablespoon chia seeds and 2 cups of unsweetened almond milk. Put the top on the pitcher, attach it to the base, and activate the heating cycle.
Spring soup calls for 1 apple, 6 stalks of celery trimmed and chopped into large pieces, 3 cups of spinach and 1/2 cup of walnuts. Season with 1 tablespoon of Dijon mustard, 1/2 teaspoon of Himalayan salt, 1 tablespoon of lemon juice and black pepper to taste. One tablespoon of NutriBullet's SuperFood SuperGreens powder is optional. Add 2 cups low sodium vegetable broth and activate the pitcher.
For the Garden Party Soup, chop 4 sliced Roma tomatoes, 2 stalks of celery, 2 carrots, 1/2 a beet and 1/4 cup of parsley. Put them into the pitcher. Add 2 cups of spinach, 2 teaspoons of hot sauce, 2 cups of vegetable broth and black pepper to taste. Activate the heating cycle.