Potato And Spinach Soup
Spinach helps add an extra boost of iron and other vitamins and minerals to this creamy herbed soup.
Ingredients
- 2 cups (480 ml) vegetable broth
- 1 (325 g) russet potatoes, baked, cooled, halved, divided use
- ¼ small (20 g) onion, peeled
- ½ teaspoon dried rosemary
- ¾ teaspoon kosher salt, optional
- ¼ teaspoon ground black pepper
- 1 cup (30 g) fresh spinach
Directions
- Place stock, 1/2 potato, onion, rosemary, salt, and pepper into the Vitamix container and secure the lid.
- 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.
- Remove the lid plug and add the spinach and remaining potato. Start the machine and increase to Variable 4 blend for 10 seconds.
Chef's Notes
- This soup is a great way to use leftover potatoes or other vegetables. Instead of spinach add in leftover cooked broccoli, asparagus or other veggies you have in the refrigerator.Potato and spinach soup is a nutritious choice, with potatoes providing vitamins C and B6, potassium, and fiber, while spinach offers vitamins A, C, and K, iron, and calcium. Homemade soup allows you to control the ingredients, ensuring freshness and avoiding preservatives and excessive sodium. It can be customized to suit dietary needs and preferences. Additionally, making soup at home is often more cost-effective than purchasing pre-made versions. Here you can use leftover potatoes and spinach or whatever else you have on hand. This soup is also sure to be flavorful and creamy without adding any actual cream or fat.
Ingredients
- 2 cups (480 ml) vegetable broth
- 1 (325 g) russet potatoes, baked, cooled, halved, divided use
- ¼ small (20 g) onion, peeled
- ½ teaspoon dried rosemary
- ¾ teaspoon kosher salt, optional
- ¼ teaspoon ground black pepper
- 1 cup (30 g) fresh spinach
Directions
- Place stock, 1/2 potato, onion, rosemary, salt, and pepper into the Vitamix container and secure the lid.
- 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.
- Remove the lid plug and add the spinach and remaining potato. Start the machine and increase to Variable 4 blend for 10 seconds.
Chef's Notes
- This soup is a great way to use leftover potatoes or other vegetables. Instead of spinach add in leftover cooked broccoli, asparagus or other veggies you have in the refrigerator.Potato and spinach soup is a nutritious choice, with potatoes providing vitamins C and B6, potassium, and fiber, while spinach offers vitamins A, C, and K, iron, and calcium. Homemade soup allows you to control the ingredients, ensuring freshness and avoiding preservatives and excessive sodium. It can be customized to suit dietary needs and preferences. Additionally, making soup at home is often more cost-effective than purchasing pre-made versions. Here you can use leftover potatoes and spinach or whatever else you have on hand. This soup is also sure to be flavorful and creamy without adding any actual cream or fat.
Ingredients
- 2 cups (480 ml) vegetable broth
- 1 (325 g) russet potato, baked, cooled, quartered
- ¼ small (20 g) onion, peeled
- ½ teaspoon dried rosemary
- ¾ teaspoon kosher salt, optional
- ¼ teaspoon ground black pepper
- 1 cup (30 g) fresh spinach
Directions
- Place broth, 1/2 potato, onion, rosemary, salt, and pepper into the Vitamix container in the order listed and secure the lid.
- Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 7 minutes 30 seconds.
- Remove the lid plug and add the spinach and remaining potato. Start the machine and increase to Variable 4 blend for 10 seconds.
Chef's Notes
- This soup is a great way to use leftover potatoes or other vegetables. Instead of spinach add in leftover cooked broccoli, asparagus or other veggies you have in the refrigerator.Potato and spinach soup is a nutritious choice, with potatoes providing vitamins C and B6, potassium, and fiber, while spinach offers vitamins A, C, and K, iron, and calcium. Homemade soup allows you to control the ingredients, ensuring freshness and avoiding preservatives and excessive sodium. It can be customized to suit dietary needs and preferences. Additionally, making soup at home is often more cost-effective than purchasing pre-made versions. Here you can use leftover potatoes and spinach or whatever else you have on hand. This soup is also sure to be flavorful and creamy without adding any actual cream or fat.