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Spinach and Vegetable Soup

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

  • Total Time36 Minutes
  • Yield
    3 servings
  • DifficultyIntermediate
Spinach and Vegetable Soup

Dietary Interests

Vegan, Vegetarian, Gluten-Free, Low Calorie
Manage Preferences

Submitted by

Vitamix

Ingredients

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

Nutrition

1 serving (415 g)
Calories 190
Total Fat 6g
Total Carbohydrate 30g
Dietary Fiber 5g
Sugars 5g
Protein 5g
Sodium 710g
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.

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