Spinach and Vegetable Soup
Vegetables are puréed into a hot soup and finished with chickpeas for added texture.
Ingredients
- 1 Tablespoon extra virgin olive oil
- 1 small garlic cloves
- ½ small (30 g) onion, peeled, chopped
- 1 (80 g) celery stalk, chopped
- ½ small (40 g) carrot, peeled, chopped
- ½ small (80 g) zucchini
- 2 cups (60 g) fresh spinach
- 1 medium (260 g) russet potatoes, steamed, peeled, halved, divided
- ⅛ teaspoon dried thyme
- 2 cups (480 ml) vegetable broth
- ½ teaspoon salt, optional
- ½ teaspoon ground black pepper
Directions
- Saute garlic, onion, celery, and carrots in olive oil until soft, about 3 minutes.
- Place broth, garlic, onion, celery, carrots, zucchini, fresh spinach, half of the potato (130 g), and thyme into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed.
- Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds.
- Remove the lid plug and add remaining potato (130 g) through the lid plug opening. Select Variable 2 and start the blender. Blend for 5 to 10 seconds, or until desired consistency. Season to taste.
Chef's Notes
Use this soup as a base and switch out your favorite vegetables. If using broccoli, asparagus, or cauliflower, steam them first.
Ingredients
- 1 Tablespoon extra virgin olive oil
- 1 small garlic cloves
- ½ small (30 g) onion, peeled, chopped
- 1 (80 g) celery stalk, chopped
- ½ small (40 g) carrot, peeled, chopped
- ½ small (80 g) zucchini
- 2 cups (60 g) fresh spinach
- 1 medium (260 g) russet potatoes, steamed, peeled, halved, divided
- ⅛ teaspoon dried thyme
- 2 cups (480 ml) vegetable broth
- ½ teaspoon salt, optional
- ½ teaspoon ground black pepper
Directions
- Saute garlic, onion, celery, and carrots in olive oil until soft, about 3 minutes.
- Place broth, garlic, onion, celery, carrots, zucchini, fresh spinach, half of the potato (130 g), and thyme into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed.
- Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds.
- Remove the lid plug and add remaining potato (130 g) through the lid plug opening. Select Variable 2 and start the blender. Blend for 5 to 10 seconds, or until desired consistency. Season to taste.
Chef's Notes
- Use this soup as a base and switch out your favorite vegetables. If using broccoli, asparagus, or cauliflower, steam them first.
