Winter Greens Soup

A smooth puree of rustic winter vegetables is beautifully complimented by Cashew Sour Cream Sauce and Crispy Kale Chips.

Winter Greens Soup


  • 1 leek, cleaned, sliced
  • 1 stalk celery, diced
  • 1 garlic clove, peeled
  • 1 Tablespoon olive oil
  • 720 ml (3 cups) low sodium vegetable stock
  • 180 g (1 cup) tomatoes, diced
  • 60 g (2 cups) kale, chopped
  • 256 g (9 ounces) courgette, halved, sliced
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 90 g (3 cups) spinach, fresh
  • 15 g (¼ cup) Italian parsley leaves
  • 2 Tablespoons red wine vinegar
  • fresh basil leaves, for garnish
  • tomato, for garnish


  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 lid.
  3. Select Variable 1.
  4. Turn machine on and slowly increase speed to Variable 10, then to High.
  5. Blend for 30 to 40 seconds. Pour into saucepan.
  6. Repeat with remaining soup. After blending, remove lid and add in fresh spinach, parsley and vinegar. Secure lid.
  7. Select Variable 6.
  8. Use the On/Off switch to quickly pulse 5 times. Pour into saucepan containing other blended soup. Heat over medium-high heat for 5 minutes before serving.


Garnish with chopped tomatoes and basil.