Blending & Drinks * | Deals Kitchenaid Pro Line Series Blender | Candy Apple Red Red

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Kitchenaid Pro Line Series Blender (Candy Apple Red) Details:

• 3.5 Peak Horse Power Motor (Equivalent To More Than 2,600 Watts) Easily Blends Everything From Smoothies And Dressings To Nut Butters And Nut Milk
• Asymmetric Stainless Steel Blades 4 Different Planes To Create A Dynamic Vortex For Smooth, Consistent Results
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• 11 Speeds
• Intelli-Speed
• Pulse And Boost
• Self-Cleaning Just Add Water And A Drop Of Soap And Turn The Machine To The Cleaning Setting
• Bpa Free Jar Size 90 Ounce
• Color: Candy Apple Red
• Dimensions: 17.7″ High | 10.5″ Wide | 9.125″ Depth
• Weight: 20 Lbs
• 120 V
• 60 Hz
• Item #: Ksb7068Ca

Creamy Roasted Vegetable Soup Recipe

By Kitchenaid

Makes 6 Servings

Ingredients

For The Vegetable Base

• 2 Leeks, Sliced (White And Light Green Parts)
• 1 Head Of Cauliflower, Chopped Into Small Florets (4 Cups / 634 Grams)
• 1 Red Bell Pepper, Sliced (1 Cup/98 Grams)
• 1 Large Sweet Potato, Cubed (1 1/2 Cups)
• 6 Cloves Garlic
• 4 Tablespoons Extra Virgin Olive Oil
• 1 Teaspoon Salt
• 1/2 Teaspoon Black Pepper

For The Soup

• 2 1/2 Cups Vegetable Broth
• 2 Teaspoons Dried Thyme
• 1/4 Cup Extra Virgin Olive Oil

Directions

Preheat The Oven To 425 F.

Place The Sliced Leeks In A Large Bowl Filled With Water. Allow The Sliced Leeks To Soak For 5 Minutes To Remove All Dirt. Drain The Leeks And Rinse Them With Fresh Water.

Place The Cauliflower, Red Bell Pepper, Sweet Potatoes, And Garlic On A Baking Sheet. Gently Toss Them With Olive Oil, Salt, And Pepper.

Roast The Vegetables In The Oven For 40 Minutes, Until The Vegetables Are Soft.

Once The Vegetables Are Soft, Spoon The Vegetables Into The Kitchenaid Pro Line Series Blender Along With The Vegetable Broth And Dried Thyme. Blend The Soup On High For 3 Minutes. Remove The Lid And Add The Olive Oil. Blend On Medium Speed For Another Minute.

Serve The Soup Warm With An Extra Drizzle Of Olive Oil (Optional).

Refrigerate The Soup In An Airtight Container For 4 Days Or In The Freezer For 3 Months.