One of the best ways to increase your intake of fresh fruits and vegetables is by making prep work a breeze. I discovered that having a great food processor makes me much more likely to eat healthy foods! From chopping up quick salsas to making fruit smoothies, having a good processor is important for healthy eating.
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I love that Oster’s new Oster® Pro 1200 Plus Food Processor has convenient settings that are already programmed for smoothies, salsas and milkshakes. My daughter was so excited about whipping up a fast smoothie using pineapple, mango, and spinach! It includes an all metal drive system and the jar not only is dishwasher safe, but it also has drainage holes so it won’t fill up with water if you put it in the dishwasher.
Since Fall is soup season, I decided to use my Oster to make a yummy and creamy vegetable soup. This is great for taking to work for lunches!! The curry flavor is mild – you may want to heat it up depending on your personal tastes. I didn’t want a spicy soup, just something warming.
Want to get an Oster® Blender? You can save $10 off any Oster® Blender $39 and up at Target. They can simply print the $10 off coupon here. You can also download Target’s Cartwheel app. There will be other Oster Blender® offers on the app throughout the holiday season!
- 1 1/2 tablespoons extra-virgin olive oil
- 1 large chopped sweet onion
- 3 large garlic cloves, minced
- 1 heaping cup peeled and chopped carrots (2 small carrots)
- 6 packed cups broccoli florets (1 large bunch broccoli)
- 4 cups peeled and chopped sweet potato (from 2 small sweet potatoes)
- 5 1/2 cups (1.375 L) low-sodium vegetable broth
- 1 tablespoon curry powder of your choice
- 1 teaspoon chili pepper
- Salt and pepper, to taste (I used about 1 teaspoon salt)
- Lime juice, to taste (I use one teaspoon)
- For serving: Fresh salsa, sour cream
- Grab a very large pot (about 6 1/2 quarts) with a lid and set aside.
- Add the onion and garlic with the oil into the pot and sauté over medium heat for a few minutes. Season with a couple pinches of salt and pepper.
- Add the carrots, broccoli, and sweet potato, continuing to sauté over medium heat, stirring every once and awhile so it doesn't stick to the bottom. Add the curry powder and chili powder.
- Cover the pot with a lid and cook the vegetables for 4 to 5 minutes, reducing heat if necessary.
- Remove lid and stir in the broth. Bring the soup to a low boil. Reduce heat to low/medium and cover with lid. Simmer for 10 to 15 minutes, until the sweet potato is fork tender.
- Turn off heat and remove lid. Allow the soup to cool slightly for 5 minutes or so. After cooling, carefully scoop the soup into a blender. Carefully blend the mixture with the lid ajar (to allow heat to escape), starting at a low speed and increasing the speed until smooth. Season with salt and pepper, to taste.
- Pour all of the puréed soup back into the original pot. Now, stir in the lime juice, to taste, about 1 teaspoon at a time. This helps give the soup flavors some brightness.
- Ladle into bowls. Garnish with fresh salsa, broccoli, and sour cream, if desired.