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Winter Greens Soup

This smooth purée has a rustic flavor, blending kale, baby spinach, and zucchini with sautéed leeks, celery, and garlic.

This smooth purée has a rustic flavor, blending kale, baby spinach, and zucchini with sautéed leeks, celery, and garlic.

  • Total Time35 Minutes
  • Yield
  • DifficultyIntermediate
Winter Greens Soup

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Ingredients

  • 1 large 200 g leek, sliced, cleaned, white parts only
  • 1 100 g celery stalk, cut into large chunks
  • 1 garlic clove, peeled
  • 1 Tablespoon extra virgin olive oil, optional
  • 3 cups 720 ml vegetable broth
  • 2 180 g tomatoes, quartered
  • 4 cups 120 g kale
  • 1 medium 250 g zucchini, halved
  • ¼ teaspoon sea salt, optional
  • ¼ teaspoon ground black pepper
  • 3 cups 90 g baby spinach
  • ¼ cup 15 g Italian flat leaf parsley
  • 1 ½ Tablespoons red wine vinegar
  • 1 large 200 g leek, sliced, cleaned, white parts only
  • 1 100 g celery stalk, cut into large chunks
  • 1 garlic clove, peeled
  • 1 Tablespoon extra virgin olive oil, optional
  • 3 cups 720 ml vegetable broth
  • 2 180 g tomatoes, quartered
  • 4 cups 120 g kale
  • 1 medium 250 g zucchini, halved
  • ¼ teaspoon sea salt, optional
  • ¼ teaspoon ground black pepper
  • 3 cups 90 g baby spinach
  • ¼ cup 15 g Italian flat leaf parsley
  • 1 ½ Tablespoons red wine vinegar

Directions

    1. In a large saucepan, sauté leeks, celery, and garlic in oil over medium heat for 10 minutes. Stir in broth, tomatoes, kale, zucchini, salt, and pepper. Bring to a boil. Reduce heat and simmer covered, 5 minutes, stirring once. Remove from heat and let cool 30 minutes.
    2. Place half of the mixture into the Vitamix container and secure the lid.
    3. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 30 to 40 seconds.
    4. Repeat with the second batch. After blending, remove lid and add in fresh spinach, parsley and vinegar. Secure the lid.
    5. Select Variable 6. Pulse 5 times. Serve immediately.
    1. In a large saucepan, sauté leeks, celery, and garlic in oil over medium heat for 10 minutes. Stir in broth, tomatoes, kale, zucchini, salt, and pepper. Bring to a boil. Reduce heat and simmer covered, 5 minutes, stirring once. Remove from heat and let cool 30 minutes.
    2. Place half of the mixture into the Vitamix container and secure the lid.
    3. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 30 to 40 seconds.
    4. Repeat with the second batch. After blending, remove lid and add in fresh spinach, parsley and vinegar. Secure the lid.
    5. Select Variable 6. Pulse 5 times. Serve immediately.
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Nutrition

1 serving (27g)
Calories 1000
Total Fat 1.5g
Total Carbohydrate 6g
Dietary Fiber 1g
Sugars 5g
Protein 3g

Chef's Note

Garnish with diced tomatoes and fresh herbs.

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