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Potato And Spinach Soup

Spinach helps add an extra boost of iron and other vitamins and minerals to this creamy herbed soup.

  • Total Time25 Minutes 45 Seconds
  • Yield
    2 servings
  • DifficultySimple

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Submitted by

Vitamix

Ingredients

  • 2 cups 480 ml vegetable broth
  • 2 Tablespoons cashews
  • 3 medium 325 g russet potatoes, baked, cooled, quartered
  • ¼ small 20 g onion, peeled
  • ½ teaspoon dried rosemary
  • ¾ teaspoon kosher salt, optional
  • ¼ teaspoon ground black pepper
  • 3 Tablespoons 30 g frozen spinach, thawed
  • 2 cups 480 ml vegetable broth
  • 2 Tablespoons cashews
  • 3 medium 325 g russet potatoes, baked, cooled, quartered
  • ¼ small 20 g onion, peeled
  • ½ teaspoon dried rosemary
  • ¾ teaspoon kosher salt, optional
  • ¼ teaspoon ground black pepper
  • 3 Tablespoons 30 g frozen spinach, thawed
  • 2 cups 480 ml vegetable broth
  • 2 Tablespoons cashews
  • 3 medium 325 g russet potatoes, baked, cooled, quartered
  • ¼ small 20 g onion, peeled
  • ½ teaspoon dried rosemary
  • ¾ teaspoon kosher salt, optional
  • ¼ teaspoon ground black pepper
  • 3 Tablespoons 30 g frozen spinach, thawed

Directions

    1. Place broth, cashews, potatoes, onion, rosemary, salt, and pepper into the Vitamix container in the order listed and secure the lid.
    2. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds.
    3. Reduce to Variable 3. Remove lid plug and add spinach through the lid plug opening. Secure lid plug.
    4. Blend for an additional 20 seconds or until smooth.
    1. Place broth, cashews, potatoes, onion, rosemary, salt, and pepper into the Vitamix container in the order listed and secure the lid.
    2. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds.
    3. Reduce to Variable 3. Remove lid plug and add spinach through the lid plug opening. Secure lid plug.
    4. Blend for an additional 20 seconds or until smooth.
    1. Place broth, cashews, potatoes, onion, rosemary, salt, and pepper into the Vitamix container in the order listed and secure the lid.
    2. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 7 minutes 30 seconds.
    3. Reduce to Variable 3. Remove lid plug and add spinach through the lid plug opening. Secure lid plug.
    4. Blend for an additional 20 seconds or until smooth.
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Nutrition

1 serving (510 g)
Calories 290
Total Fat 3.5g
Total Carbohydrate 57g
Dietary Fiber 7g
Sugars 6g
Protein 9g
Sodium 1080g
Saturated Fat 0.5g

Chef's Note

  • Cashews and spinach give this soup a creamy texture, while also adding fiber and protein.
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