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Potato And Spinach Soup

Spinach helps add an extra boost of iron and other vitamins and minerals to this creamy herbed soup.
Potato and Spinach Soup

Submitted By:

Dietary Interests: High Fiber , Low Calorie , Mediterranean , Nutritarian , Vegan , Vegetarian

Allergens: Nuts

Yield:

2 servings (840 ml)

Total Time:

20 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

2 servings (840 ml)

Total Time:

20 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

2 servings (840 ml)

Total Time:

20 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Ingredients

  • 2 cups (480 ml) vegetable broth
  • 1 (325 g) russet potatoes, baked, cooled, halved, divided use
  • ¼ small (20 g) onion, peeled
  • ½ teaspoon dried rosemary
  • ¾ teaspoon kosher salt, optional
  • ¼ teaspoon ground black pepper
  • 1 cup (30 g) fresh spinach

Directions

  1. Place stock, 1/2 potato, onion, rosemary, salt and pepper into the Vitamix container and secure the lid.
  2. Run the Hot Soup Program or start the blender on its lowest speed, then increase to its highest speed.  Blend for 5 minutes 45 seconds.
  3. Remove the lid plug and add the spinach and remaining potato.  Start the machine and increase to Variable 4 blend for 10 seconds.

Chef's Notes

  • This soup is a great way to use leftover potatoes or other vegetables.   Instead of spinach add in leftover cooked broccoli, asparagus or other veggies you have in the refrigerator.

Ingredients

  • 2 cups (480 ml) vegetable broth
  • 1 (325 g) russet potatoes, baked, cooled, halved, divided use
  • ¼ small (20 g) onion, peeled
  • ½ teaspoon dried rosemary
  • ¾ teaspoon kosher salt, optional
  • ¼ teaspoon ground black pepper
  • 1 cup (30 g) fresh spinach

Directions

  1. Place stock, 1/2 potato, onion, rosemary, salt and pepper into the Vitamix container and secure the lid.
  2. Run the Hot Soup Program or start the blender on its lowest speed, then increase to its highest speed.  Blend for 5 minutes 45 seconds.
  3. Remove the lid plug and add the spinach and remaining potato.  Start the machine and increase to Variable 4 blend for 10 seconds.

Chef's Notes

  • This soup is a great way to use leftover potatoes or other vegetables.   Instead of spinach add in leftover cooked broccoli, asparagus or other veggies you have in the refrigerator.

Ingredients

  • 2 cups (480 ml) vegetable broth
  • 3 medium (325 g) russet potatoes, baked, cooled, quartered
  • ¼ small (20 g) onion, peeled
  • ½ teaspoon dried rosemary
  • ¾ teaspoon kosher salt, optional
  • ¼ teaspoon ground black pepper
  • 1 cup (30 g) fresh spinach

Directions

  1. Place broth, 1/2 potato, onion, rosemary, salt, and pepper into the Vitamix container in the order listed and secure the lid.
  2. Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its  highest speed.  Blend for 7 minutes 30 seconds.
  3. Remove the lid plug and add the spinach and remaining potato.  Start the machine and increase to Variable 4 blend for 10 seconds.

Chef's Notes

  • This soup is a great way to use leftover potatoes or other vegetables.   Instead of spinach add in leftover cooked broccoli, asparagus or other veggies you have in the refrigerator.
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