Potato And Spinach Soup
Spinach helps add an extra boost of iron and other vitamins and minerals to this creamy herbed soup.
Ingredients
- 480 ml (2 cups) vegetable broth
- (2 Tablespoons) cashews
- 325 g (3 medium) russet potatoes, baked, cooled, quartered
- 20 g (¼ small) onion, peeled
- (½ teaspoon) dried rosemary
- (¾ teaspoon) kosher salt, optional
- (¼ teaspoon) ground black pepper
- 30 g (3 Tablespoons) frozen spinach, thawed
Directions
- Place broth, cashews, potatoes, onion, rosemary, salt, and pepper 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. Blend for 5 minutes 45 seconds.
- Reduce to Variable 3. Remove lid plug and add spinach through the lid plug opening. Secure lid plug.
- Blend for an additional 20 seconds or until smooth.
Chef's Notes
- Cashews and spinach give this soup a creamy texture, while also adding fiber and protein.
Ingredients
- 480 ml (2 cups) vegetable broth
- (2 Tablespoons) cashews
- 325 g (3 medium) russet potatoes, baked, cooled, quartered
- 20 g (¼ small) onion, peeled
- (½ teaspoon) dried rosemary
- (¾ teaspoon) kosher salt, optional
- (¼ teaspoon) ground black pepper
- 30 g (3 Tablespoons) frozen spinach, thawed
Directions
- Place broth, cashews, potatoes, onion, rosemary, salt, and pepper 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. Blend for 5 minutes 45 seconds.
- Reduce to Variable 3. Remove lid plug and add spinach through the lid plug opening. Secure lid plug.
- Blend for an additional 20 seconds or until smooth.
Chef's Notes
- Cashews and spinach give this soup a creamy texture, while also adding fiber and protein.
Ingredients
- 480 ml (2 cups) vegetable broth
- (2 Tablespoons) cashews
- 325 g (3 medium) russet potatoes, baked, cooled, quartered
- 20 g (¼ small) onion, peeled
- (½ teaspoon) dried rosemary
- (¾ teaspoon) kosher salt, optional
- (¼ teaspoon) ground black pepper
- 30 g (3 Tablespoons) frozen spinach, thawed
Directions
- Place broth, cashews, potatoes, onion, rosemary, salt, and pepper 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. Blend for 7 minutes 30 seconds.
- Reduce to Variable 3. Remove lid plug and add spinach through the lid plug opening. Secure lid plug.
- Blend for an additional 20 seconds or until smooth.
Chef's Notes
- Cashews and spinach give this soup a creamy texture, while also adding fiber and protein.