Nutrition, made simple.

 

The Leading Personal Blender with over 40 million happy customers worldwide.

 
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It's been a little chilly so we pulled out our NutriBullet Blender Combo and made this potato soup! 🤤 Ingredients 3 Cups Purple Cauliflower, raw, chopped 6 Purple Potato – washed and halved 8 Garlic, clove 1/2 White Onion 1/4 Cup Olive Oil 2 Cups Vegetable Broth, low-sodium 1 1/2 Cups Coconut Milk, canned – light 1/2 Teaspoon Sea Salt 1 Teaspoon Black Pepper, ground Directions Preheat your oven to 400°F. Toss the cauliflower florets, potatoes, onion and garlic in olive oil with salt and pepper and spread out on an oven-safe sheet pan. Roast for 20 minutes, or until potatoes are tender. Combine roasted veggies and remaining ingredients in the pitcher and attach the pitcher lid with the vented lid cap inserted. Start the blender on LOW power. As soon as the ingredients are mixed, increase power to HIGH until puréed — about 1 minute. Only make soup in the pitcher with vented lid attached. NEVER use the sealed NutriBullet® cup with any hot ingredients. If the soup is not warm enough, transfer to a saucepan and warm on the stovetop over medium heat until warmed through.
You're little one can have all the nutrients too. Who's hiding veggies in their kids smoothies? 🙋🏽‍♀️ 📷 @danafaylee
All those health benefits and guess what? We have the perfect tomato soup recipe. Who wants the recipe?!
Oatmilk is the new must-have vegan milk, and lucky for you it's super easy to make in your NutriBullet Blender combo 😉 Ingredients 1/2 Cup Oats, rolled, gluten-free 2 Cups Water Directions Soak oats in water overnight, or for at least four hours. Strain before using. Add ingredients in the order listed and blend until smooth. Strain the oat milk in a nut milk bag or cheesecloth. Pour into an airtight bottle or jar with a lid. Store in the fridge until ready to use, no longer than seven days. Enjoy!
Nothing says Autumn more than a bowl of creamy & delicious pumpkin soup. 🤤 _ Ingredients 1 Tablespoon Olive Oil 1 Tablespoon Butter, unsalted 1 1/2 Cups Garbanzo Beans – canned, drained and rinsed 1/2 Onion, raw – sliced 3 Garlic, clove 2 Cups Pumpkin Puree, canned – or one 15-oz can 2 Cups Vegetable Broth, low-sodium 1 Teaspoon Ginger Root, ground 1/8 Teaspoon Nutmeg, ground 1/8 Teaspoon Clove, ground 1/2 Teaspoon Sea Salt – or to taste 1/4 Teaspoon Black Pepper, ground – or to taste 1/2 Cup Heavy Cream Directions Heat oil and butter in a pot, and sauté chickpeas, onion, and garlic until soft. Mix in spices and set aside to cool. When cooled completely, add all ingredients except for the cream. Blend for 30 seconds or until smooth. Pour back into the pot and add 1/2 cup of cream. Simmer for 10 minutes. Enjoy!
You'll love these no-bake Carrot Cake Bites. They’re naturally sweet, bursting with flavor and quick and easy to make in your NutriBullet Blender Combo!