The 1990s were all about grunge, the ‘70s were the decade of disco. The 2000s were focused on the rise of the internet, you may recall. I think it’s safe to say, and all experts universally agree, that when future historians look back on this time, they will declare the 2010s the age of the blender.
Blenders began a renaissance around a decade ago. Though they’ve been a small appliance staple in the kitchen for decades, the introduction of the food processor in the late ‘80s seemed to dampen our enthusiasm for them, but they survived. Then juicing became a thing, which again drew attention in another direction. But nutritionists have highlighted the importance of fiber, which has been found to be sorely lacking in the typical Western diet, and mostly lost in juicing. Re-enter the power blender.
It’s hard to say exactly when, but maybe a decade ago we started to hear about new companies like Vitamix and Blentec, which were making super-powerful blenders that were changing lives. And they do. I should know. I have one. These things can tear through kale like a bored cat on a curtain. They can easily make smoothies that combine frozen and fresh ingredients into sleek, sip-able beverages. They enable you to get all the nutrients of the foods you blend without losing the fiber.
Blenders also are great for making soup, since you simply need to add the ingredients, blend for a few minutes and the soup is smooth—and hot! You don’t even need to heat it up. Pretty cool.
Ready to give it a spin? Here’s a blender soup recipe to try.
Jalapeño Popper Kale Soup (Vegan option available)
- 1 jalapeno pepper, trimmed, cut in half
- ½ onion
- 1 bunch of kale, washed and trimmed
- 2 cloves garlic, smashed
- 2 limes, juiced
- 2 tsp ground cumin
- 1 tbsp olive oil
- ½ avocado
- ¼ cup nutritional yeast
- 1 ½ cups chicken stock (sub for veggie stock to make it vegan)
- 2 tsp apple cider vinegar
- Salt and pepper to taste
- Sour cream (sub for non-dairy cream for vegan version), oregano, and sesame seeds to garnish.
- Place the jalapeno pepper and onion on a pan (without oil) and toast for 3-5 minutes until slightly charred.
- Add all ingredients in a blender and blend on high speed for 2-4 minutes until smooth. If you have a high speed blender then let it run for longer to heat it up (otherwise just heat it up afterwards). Check for seasoning and adjust if needed.
- Serve soup in a mug, drizzle with a touch of olive oil, then top with cream, sesame seeds, and oregano.
Do you have a tried and true blender soup recipe? Share it in the comments section below!
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