Inspiration Guide

DIRECTIONS
1 Place all ingredients into the Pitcher
in the order listed.
2 Turn dial to SOUP, then press
START/STOP to begin.
3 Transfer contents to a large saucepan
and simmer over medium-low heat for
about 15 minutes, or until heated through.
INGREDIENTS
1 can (28 ounces) whole peeled tomatoes
4 cloves garlic, peeled
3 tablespoons tomato paste
3
/4 cup silken tofu
3 tablespoons extra virgin olive oil
1
/2 teaspoon salt
1
/4 teaspoon ground black pepper
1 cup vegetable broth
1 tablespoon fresh basil leaves
ROASTED GARLIC &
ROMA TOMATO SOUP
PREP: 10 MINUTES | COOK: 15 MINUTES | CONTAINER: PITCHER | MAKES: 6 SERVINGS
59 Questions? 1-877-646-5288 | ninjakitchen.com
PREP: 15 MINUTES | CONTAINER: PITCHER | MAKES: 3–4 SERVINGS
DIRECTIONS
1 Place all ingredients into the Pitcher
in the order listed.
2 Turn dial to SOUP, then press
START/STOP to begin.
3 Serve chilled, topped with crème fraîche
and dill.
INGREDIENTS
1 small beet, peeled, roughly chopped
1 medium green apple, peeled, cored, roughly chopped
2 small cucumbers, peeled, roughly chopped
2 tablespoons miso paste
4 spring onions, trimmed, cut in quarters
Crème fraîche, for garnish
Fresh dill, for garnish
BEETROOT GAZPACHO
RECIPE
SUGGESTION
Garnish with yogurt,
sesame seeds,
and avocado.
58 SOUPS