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Spinach and Vegetable Soup

Vegetables are puréed into a hot soup and finished with chickpeas for added texture.
Spinach and Vegetable Soup

Submitted By:

Dietary Interests: Gluten-Free , Low Calorie , Vegan , Vegetarian

Yield:

885 ml (3 servings)

Total Time:

36 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Yield:

885 ml (3 servings)

Total Time:

35 Minutes

Print:

8.5x11

Difficulty:

Advanced

Save To:

Recipe Book

Ingredients

  • (1 Tablespoon) extra virgin olive oil
  • (1 small) garlic cloves
  • 30 g (½ small) onion, peeled, chopped
  • 80 g (1 ) celery stalk, chopped
  • 40 g (½ small) carrot, peeled, chopped
  • 80 g (½ small) zucchini
  • 60 g (2 cups) fresh spinach
  • 260 g (1 medium) russet potatoes, steamed, peeled, halved, divided
  • (⅛ teaspoon) dried thyme
  • 480 ml (2 cups) vegetable broth
  • (½ teaspoon) salt, optional
  • (½ teaspoon) ground black pepper

Directions

  1. Saute garlic, onion, celery, and carrots in olive oil until soft, about 3 minutes.
  2. 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.
  3. Start the blender on its lowest speed, then quickly increase to its highest speed.
  4. 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.
  5. 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

  • Tablespoon (1 Tablespoon) extra virgin olive oil
  • Tablespoon (1 small) garlic clove
  • 30 g (½ Tablespoon) medium onion, peeled
  • 80 g (1 Tablespoon) celery stalk, cut into chunks
  • 40 g (½ Tablespoon) small carrot, peeled, halved
  • 80 g (½ Tablespoon) small zucchini
  • 60 g (2 cups) fresh spinach
  • 260 g (1 Tablespoon) medium russet potato, steamed, peeled, halved, divided
  • Tablespoon (⅛ teaspoon) dried thyme
  • 480 ml (2 cups) vegetable broth
  • Tablespoon (½ teaspoon) salt, optional
  • Tablespoon (½ teaspoon) ground black pepper

Directions

  1. Saute garlic, onion, celery, and carrots in olive oil until soft, about 3 minutes.
  2. 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.
  3. Start the blender on its lowest speed, then quickly increase to its highest speed.
  4. Blend for 5 minutes 45 seconds. Stop the blender.
  5. 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.