Owner Manual

Purple potato &
cauliflower soup.
MAKES 2 SERVINGS
Cozy up to this savory soup whenever you need a little comfort.
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⁄ HEAD
3
4
⁄
2 TBSP
1 CUP
⁄ CAN
⁄ TSP
⁄ TSP
PURPLE
CAULIFLOWER, CUT
INTO FLORETS
BABY PURPLE
POTATOES,
WASHED AND
HALVED
GARLIC CLOVES
WHITE ONION
EXTRA VIRGIN
OLIVE OIL
LOW SODIUM
VEGETABLE STOCK
LIGHT COCONUT
MILK
SALT
PEPPER
1 Preheat your oven to 400°F.
2 Toss the cauliflower florets,
potatoes, onion and garlic
in olive oil with salt and
pepper and spread out on
an oven-safe sheet pan.
Roast for 20 minutes, or
until potatoes are tender.
3 Let the roasted veggies cool
to room temperature and
add remaining ingredients
in the pitcher and attach
the pitcher lid with the
vented lid cap inserted.
4 Start the blender on LOW
power. As soon as the
ingredients are mixed,
increase power to HIGH until
puréed — about 1 minute.
5 If the soup is not warm
enough, transfer to a
saucepan and warm on the
stovetop over medium heat
until warmed through.
NUTRITION FACTS PER SERVING
320 calories, 20g fat, 30g carbs,
6g fiber, 6g sugar, 6g protein
NUTRITIONIST TIP
Cruciferous veggies like cauliflower
are filled with sulfur-containing
compounds known to help tame
inflammation — which helps to keep
you feeling your best!
CAUTION
Only make soup in the pitcher with vented lid attached. NEVER use the sealed
NutriBullet
®
cup with any hot or carbonated ingredients.
PRO TIP
Roast your veggies up to two days in
advance and refrigerate in an airtight
container. They’ll be cooked and ready
for blending when you are.
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