Broccoli Coconut Soup

 Broccoli Coconut Soup
1 tsp coconut oil
 5 cloves garlic
1 yellow onion, cone #2
1/4 tsp dried chili flakes
2 heads of broccoli cut with cone #3
4 cups broth or to cover
1 can coconut milk
1/2 cup basil fresh 

Making the soup: Prepare the vegetables with saladmaster machine. Heat oil in a 5 qt on medium heat. Add garlic, onion and chili and fry until fragrant and lightly browned, stir occasionally. Add broccoli and cover with broth, bring to a high simmer, medium click low. then lower the heat and cook until the broccoli is tender.  Add coconut milk and basil to the soup. Blend and mix until smooth. Seasoning to taste.

Corn & Potato Chowder

Corn & Potato Chowder
 Serves: 8- bowls of soup
2 package corn
6-8 of yukon potatoes, cone #3
1 red pepper, diced
¼ - ½ tsp smoked paprika  and chili powder
1 onion, diced cone #2
1 large chipotle pepper, minced ( or serano)
juice from 1 lime
¼ cup of fresh cilantro
1½ teaspoons of ground cumin
14 oz. can of fire roasted tomatoes
4 cups of broth
salt & pepper
1 can of coconut milk
diced avocado {optional}

Add all the ingredients into 5 qt MP5 or 7qt
Stir to mix everything. Cook for 10 min on high until high simmer, then place lid on and turn to low. Add in coconut milk to pot and stir
Serve with diced avocado, tortilla chips and devour!

Creamy Fennel Cauliflower Soup

Creamy Fennel Cauliflower Soup
1 tsp oil
3 cloves garlic plus more to taste if you like
1 onion cone #2
1 head cauliflower, chopped cone #3
1 fennel bulb cone #2
7 cups (1.65l) vegetable broth
1 cup (35g) raw unsalted cashews soaked 
3 tablespoons chopped chives or a grating of nutmeg, 
2 T. smoked paprika
Salt and pepper
In 5 Qt heat the oil over medium heat and sauté the garlic, onion for about 3 minutes, Add the cauliflower and fennel sauté for another 5 minutes.
Add the vegetable broth, increase the heat to high, and bring just to high simmer. Place lid on and Reduce the heat to medium and simmer for about 20 minutes, until the cauliflower is completely tender.  Pour 1/2 the soup into your blender in batches with the cashew nuts and blast on high for 1 to 2 minutes, until smooth and creamy.
Return the soup to the saucepan and warm it over low heat. Stir in salt to taste.
To serve, ladle the soup into bowls and garnish with either chopped chives or grated nutmeg.
Serves 6 as a starter, 4 as a main.