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Spring Soup
By taking some of spring’s most flavourful vegetables and bringing them all together in a smooth soup, you can really capture the taste of the season in just one bowl.
Ingredients
- 1 Tablespoon extra virgin olive oil
- 2 (200 g) leeks, trimmed, cleaned, sliced into 1/2 in. pieces
- 2 small garlic cloves, peeled, crushed
- 4 (45 g) green onions, separated, whites sliced into 1/2 in. pieces
- 1 medium (225 g) russet potatoes, peeled, sliced into 1/2 in. pieces
- 6 fresh mint leaves
- 1 ½ cups (50 g) watercress
- 2 teaspoons fresh lemon juice
- ¼ teaspoon salt, optional
- ¼ teaspoon ground black pepper
Directions
- In a medium saucepan over medium-low heat, sweat down the leek whites, garlic and green onions whites in olive oil. Add a pinch of salt and cook until softened and just starting to brown.
- Add sliced potato to the pan and top with enough water to cover the vegetables (approx 2 cups/ 500 ml). Cover and simmer for 30 minutes.
- Carefully transfer the pan contents to the Vitamix container. Add the green onion greens and remaining ingredients. Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades.
- Adjust seasoning with salt, pepper, and lemon juice. Serve immediately, or if serving chilled, cool down rapidly to preserve the lovely bright green color.
- Nutrition Note:Soups are always a great way to load in the veggies (and nutrients) without sacrificing flavor. Leeks are rich in vitamins A, C, and K, as well as fiber, which supports immune and gut health. Potatoes provide complex carbohydrates, potassium, and vitamin C, offering sustained energy and heart health benefits. Watercress is a powerhouse of vitamins A, C, and K, along with antioxidants and minerals like calcium and iron, promoting bone health and overall wellness. This combination creates a balanced creamy soup without the added salt and fat of a store bought version.
Chef's Notes
Blend in a little additional water to achieve your desired consistency if too thick.
Ingredients
- 1 Tablespoon extra virgin olive oil
- 2 (200 g) leeks, trimmed, cleaned, sliced into 1/2 in. pieces
- 2 small garlic cloves, peeled, crushed
- 4 (45 g) green onions, separated, whites sliced into 1/2 in. pieces
- 1 medium (225 g) russet potatoes, peeled, sliced into 1/2 in. pieces
- 6 fresh mint leaves
- 1 ½ cups (50 g) watercress
- 2 teaspoons fresh lemon juice
- ¼ teaspoon salt, optional
- ¼ teaspoon ground black pepper
Directions
- In a medium saucepan over medium-low heat, sweat down the leek whites, garlic and green onions whites in olive oil. Add a pinch of salt and cook until softened and just starting to brown.
- Add sliced potato to the pan and top with enough water to cover the vegetables (approx 2 cups/ 500 ml). Cover and simmer for 30 minutes.
- Carefully transfer the pan contents to the Vitamix container. Add the green onion greens and remaining ingredients. Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades.
- Adjust seasoning with salt, pepper, and lemon juice. Serve immediately, or if serving chilled, cool down rapidly to preserve the lovely bright green color.
- Nutrition Note:Soups are always a great way to load in the veggies (and nutrients) without sacrificing flavor. Leeks are rich in vitamins A, C, and K, as well as fiber, which supports immune and gut health. Potatoes provide complex carbohydrates, potassium, and vitamin C, offering sustained energy and heart health benefits. Watercress is a powerhouse of vitamins A, C, and K, along with antioxidants and minerals like calcium and iron, promoting bone health and overall wellness. This combination creates a balanced creamy soup without the added salt and fat of a store bought version.
Chef's Notes
Blend in a little additional water to achieve your desired consistency if too thick.
Ingredients
- 1 Tablespoon extra virgin olive oil
- 2 (200 g) leeks, trimmed, cleaned, sliced into 1/2 in. pieces
- 2 small garlic cloves, peeled, crushed
- 4 (45 g) green onions, separated, whites sliced into 1/2 in. pieces
- 1 medium (225 g) russet potatoes, peeled, sliced into 1/2 in. pieces
- 6 fresh mint leaves
- 1 ½ cups (50 g) watercress
- 2 teaspoons fresh lemon juice
- ¼ teaspoon salt, optional
- ¼ teaspoon ground black pepper
Directions
- In a medium saucepan over medium-low heat, sweat down the leek whites, garlic and green onions whites in olive oil. Add a pinch of salt and cook until softened and just starting to brown.
- Add sliced potato to the pan and top with enough water to cover the vegetables (approx 2 cups/ 500 ml). Cover and simmer for 30 minutes.
- Carefully transfer the pan contents to the Vitamix container. Add the green onion greens and remaining ingredients. Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades.
- Adjust seasoning with salt, pepper, and lemon juice. Serve immediately, or if serving chilled, cool down rapidly to preserve the lovely bright green color.
- Nutrition Note:Soups are always a great way to load in the veggies (and nutrients) without sacrificing flavor. Leeks are rich in vitamins A, C, and K, as well as fiber, which supports immune and gut health. Potatoes provide complex carbohydrates, potassium, and vitamin C, offering sustained energy and heart health benefits. Watercress is a powerhouse of vitamins A, C, and K, along with antioxidants and minerals like calcium and iron, promoting bone health and overall wellness. This combination creates a balanced creamy soup without the added salt and fat of a store bought version.
Chef's Notes
Blend in a little additional water to achieve your desired consistency if too thick.
