Almond Leek Soup


  • 1 cup (145 g) blanched almonds
  • 6 cups (1.4 l) chicken or vegetable broth
  • 2 cups (240 g) coarse chopped celery
  • 1 (160 g) medium coarse chopped leek, white parts only
  • 1 Tablespoon olive oil
  • Salt and pepper, to taste


  1. Simmer almonds in broth until soft, about 30 minutes.
  2. Sauté leeks and celery until soft.
  3. Add sautéed vegetables to almonds and broth. Simmer until soft, about 15 minutes and let cool for 10-15 minutes or until temperature is 120˚F (65˚C).
  4. Place ingredients into the Vitamix container and secure lid.
  5. Select Variable 1.
  6. Turn machine on and slowly increase speed to Variable 10, then to High.
  7. Blend for 45 seconds or until smooth.
  8. Season to taste with salt and pepper.
  9. Place soup back into a pan and heat on stove for about 10 minutes or just until it begins to simmer. Serve immediately.

This recipe has been written for the C-Series machines with Variable Speed control and Standard 64-ounce container. If you are using a different Vitamix machine or container size, you may need to make adjustments to the Variable Speed, processing time, and/or ingredient quantities.