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Spinach and Vegetable Soup

Vegetables are puréed into a hot soup in minutes creating a wonderfully fresh soup.

  • Total Time30 Minutes
  • Yield
    2 servings
  • DifficultyIntermediate
Spinach and Vegetable Soup

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Submitted by

Vitamix

Ingredients

  • 1 Tablespoon extra virgin olive oil
  • 1 garlic clove
  • ½ small 30 g onion, peeled, chopped
  • 1 80 g celery stalk, chopped
  • ½ small 40 g carrot, peeled, chopped
  • 2 cups 480 ml vegetable broth
  • ½ small 80 g zucchini
  • 2 cups 60 g fresh spinach
  • 1 teaspoon fresh thyme leaves
  • ½ teaspoon salt, optional
  • ½ teaspoon ground black pepper
  • ½ teaspoon chili flakes
  • 1 teaspoon white wine vinegar
  • 1 Tablespoon extra virgin olive oil
  • 1 garlic clove
  • ½ small 30 g onion, peeled, chopped
  • 1 80 g celery stalk, chopped
  • ½ small 40 g carrot, peeled, chopped
  • 2 cups 480 ml vegetable broth
  • ½ small 80 g zucchini
  • 2 cups 60 g fresh spinach
  • 1 teaspoon fresh thyme leaves
  • ½ teaspoon salt, optional
  • ½ teaspoon ground black pepper
  • ½ teaspoon chili flakes
  • 1 teaspoon white wine vinegar

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Directions

    1. Sauté garlic, onion, celery, and carrots in olive oil until soft, about 3 minutes.
    2. Place broth, garlic, onion, celery, carrots, zucchini, fresh spinach, thyme, and vinegar into the Vitamix container and secure the lid.
    3. Run the Hot Soup Program or start the blender on its lowest speed, then increase to its highest speed. Blend for 5 minutes 45 seconds.
    1. Sauté garlic, onion, celery, and carrots in olive oil until soft, about 3 minutes.
    2. Place broth, garlic, onion, celery, carrots, zucchini, fresh spinach, thyme, and vinegar into the Vitamix container and secure the lid.
    3. Run the Hot Soup Program or start the blender on its lowest speed, then increase to its highest speed. Blend for 5 minutes 45 seconds.
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Nutrition

1 serving (386 g)
Calories 50
Total Fat 1g
Total Carbohydrate 10g
Dietary Fiber 3g
Sugars 5g
Protein 3g
Sodium 800g
Saturated Fat 1g

Chef's Note

  • Use this soup as a base and switch out your favorite vegetables. If using broccoli, asparagus, or cauliflower, steam them first.Making homemade soup is an excellent way to reduce food waste by using leftover vegetables and making the most of available ingredients. This vegetable soup is packed with essential nutrients. Spinach provides vitamins A, C, and K, iron, and calcium, while zucchini offers vitamins A and C, and carrots are rich in beta-carotene and fiber. This not only enhances the nutritional value of your meals but also promotes sustainability by making the most of available ingredients.
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