8 ninjakitchen.com
ICE CRUSH
MANUAL
MANUAL
9ninjakitchen.com
PREP: 5 MINUTES | CONTAINER: TOTAL CRUSHING®PITCHER | MAKES: 5 SERVINGS
DIRECTIONS
1Place all ingredients into the Total
Crushing Pitcher in the order listed.
2Select ICE CRUSH.
INGREDIENTS
250 ml lime juice
250 ml light rum
600 g frozen strawberries
STRAWBERRY
DAIQUIRI
PREP: 15 MINUTES | COOK: 30 MINUTES
CONTAINER: TOTAL CRUSHING®PITCHER | MAKES: 1.25 LITERS
DIRECTIONS
1Place butter, garlic, and onion into a
5-quart saucepan over medium-low
heat. Cook for 5 minutes.
2Add flour, salt, and pepper, and stir
to incorporate. Add artichoke hearts,
spinach, and broth. Bring to a boil, then
reduce heat to medium-low and cook
for 20 minutes.
3Remove from heat and cool to room
temperature.
4Place cooled mixture into the Total
Crushing Pitcher. Select HIGH
and blend until desired consistency
is reached.
5Return sauce to saucepan, add
Parmesan and sour cream, then
simmer until heated through.
INGREDIENTS
3 tablespoons unsalted butter
2 cloves garlic, peeled, chopped
1 large onion, peeled, chopped
46 g all-purpose flour
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 can (390g) artichoke hearts, drained
1 pound baby spinach
1 L low-sodium vegetable broth
200 g grated Parmesan cheese
115 g sour cream
DO NOT BLEND HOT INGREDIENTS.
SPINACH
ARTICHOKE DIP
BROCCOLI
CHEDDAR SOUP
PREP: 15 MINUTES | COOK: 35–40 MINUTES
CONTAINER: TOTAL CRUSHING PITCHER | MAKES: 6 SERVINGS
DIRECTIONS
1Place butter into a heavy-bottom
saucepan over medium heat; stir until
melted. Add onion and carrot and cook
until tender, about 5 minutes.
2Whisk in the flour and cook 5 more
minutes. Add broth and continue stirring
as mixture thickens. Add broccoli and
simmer over medium heat until tender,
20 to 25 minutes, stirring occasionally.
Let cool to room temperature.
3Place cooled soup into the Total
Crushing Pitcher. Select HIGH
and blend until desired consistency
is reached.
4Transfer the soup back to the saucepan.
Add milk, cheese, salt, and pepper.
Simmer until heated through.
INGREDIENTS
3 tablespoons butter
1/2small yellow onion, peeled, chopped
1 medium carrot, peeled, chopped
2 tablespoons flour
750 ml chicken broth
450 g broccoli florets
250 ml whole milk
25 g shredded cheddar cheese
Kosher salt, to taste
Ground black pepper, to taste
DO NOT BLEND HOT INGREDIENTS.
MANUAL
ROASTED GARLIC &
ROMA TOMATO SOUP
DIRECTIONS
1Place all ingredients into the Total
Crushing Pitcher in the order listed.
2Select HIGH until desired consistency
is reached.
3Transfer contents to a large saucepan
and simmer over medium-low heat for
about 15 minutes, or until heated through.
DO NOT BLEND HOT INGREDIENTS.
INGREDIENTS
2 cans (400 g each) whole peeled tomatoes
4 cloves garlic, peeled
3 tablespoons tomato paste
190 g silken tofu
3 tablespoons extra virgin olive oil
1/2teaspoon kosher salt
1/4teaspoon ground black pepper
250 ml vegetable broth
1 tablespoon fresh basil leaves
PREP: 10 MINUTES | COOK: 15 MINUTES
CONTAINER: TOTAL CRUSHING®PITCHER | MAKES: 6 SERVINGS
