Skip To Content

Winter Greens Soup

A smooth purée with a rustic flavor, blending kale, baby spinach, and zucchini with sautéed leek, celery, and garlic.

Winter Greens Soup


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


  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.
  4. Blend for 30 to 40 seconds.
  5. Repeat with the second batch. After blending, remove lid and add in fresh spinach, parsley and vinegar. Secure the lid.
  6. Select Variable 6.
  7. Pulse 5 times. Pour into saucepan containing other blended soup. Heat over medium-high heat for 5 minutes before serving.

Chef's Notes

Garnish with diced tomatoes and basil.

Due to inactivity, your session has timed out and is no longer active.

Reload the page