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
- 200 g (2 ) leeks, trimmed, cleaned, sliced into 1/2 in. pieces
- (2 small) garlic cloves, peeled, crushed
- 45 g (4 ) green onions, separated, whites sliced into 1/2 in. pieces
- 225 g (1 medium) russet potatoes, peeled, sliced into 1/2 in. pieces
- (6 ) fresh mint leaves
- 50 g (1 ½ cups) 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. Start the blender on its lowest speed and increase to its highest speed, blending for 1 minute.
- Adjust seasoning with salt, pepper, and lemon juice. Serve immediately, or if serving chilled, cool down rapidly to preserve the lovely bright green color.
Chef's Notes
Blend in a little additional water to achieve your desired consistency if too thick.
Ingredients
- (1 Tablespoon) extra virgin olive oil
- 200 g (2 ) leeks, trimmed, cleaned, sliced into 1/2 in. pieces
- (2 small) garlic cloves, peeled, crushed
- 45 g (4 ) green onions, separated, whites sliced into 1/2 in. pieces
- 225 g (1 medium) russet potatoes, peeled, sliced into 1/2 in. pieces
- (6 ) fresh mint leaves
- 50 g (1 ½ cups) 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. Start the blender on its lowest speed and increase to its highest speed, blending for 1 minute.
- Adjust seasoning with salt, pepper, and lemon juice. Serve immediately, or if serving chilled, cool down rapidly to preserve the lovely bright green color.
Chef's Notes
Blend in a little additional water to achieve your desired consistency if too thick.
Ingredients
- (1 Tablespoon) extra virgin olive oil
- 200 g (2 ) leeks, trimmed, cleaned, sliced into 1/2 in. pieces
- (2 small) garlic cloves, peeled, crushed
- 45 g (4 ) green onions, separated, whites sliced into 1/2 in. pieces
- 225 g (1 medium) russet potatoes, peeled, sliced into 1/2 in. pieces
- (6 ) fresh mint leaves
- 50 g (1 ½ cups) 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. Start the blender on its lowest speed and increase to its highest speed, blending for 1 minute.
- Adjust seasoning with salt, pepper, and lemon juice. Serve immediately, or if serving chilled, cool down rapidly to preserve the lovely bright green color.
Chef's Notes
Blend in a little additional water to achieve your desired consistency if too thick.
