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Spinach and Vegetable Soup

An abundance of vegetables is puréed into a hot soup and finished with garbanzo beans for added texture.

Spinach and Vegetable Soup


  • 1 Tablespoon extra virgin olive oil
  • 1 small garlic clove
  • 30 g (½ ) small onion, peeled, quartered
  • 80 g (1 ) celery stalk, cut into chunks
  • 40 g (½ ) small carrot, peeled, halved
  • 80 g (½ ) small zucchini
  • 60 g (2 cups) fresh spinach
  • 260 g (1 ) medium russet potato, steamed, peeled, halved, divided
  • ⅛ teaspoon dried thyme
  • 480 ml (2 cups) vegetable stock
  • ½ teaspoon salt, optional
  • ½ teaspoon ground black pepper


  1. Place the stock, water, garlic, onion, carrots, asparagus, broccoli, potatoes, spinach, squash, courgette, basil, pepper, salt, and lemon juice into the Vitamix container in the order listed and secure lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase to the highest speed.
  4. Blend for 5 minutes 30 seconds or until heavy steam escapes from the vented lid.
  5. Reduce speed to Variable 2 and remove the lid plug.
  6. Add garbanzo beans through the lid plug opening and blend for 5 seconds.

Chef's Notes

Use this soup as a base and switch out your favorite vegetables. If using broccoli, asparagus, or cauliflower, steam them first.

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