Winter Greens Soup
A smooth purée with a rustic flavor, blending kale, baby spinach, and zucchini with sautéed leek, celery, and garlic.
Ingredients
- 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
Directions
- 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.
- Place half of the mixture into the Vitamix container and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed.
- Blend for 30 to 40 seconds.
- Repeat with the second batch. After blending, remove lid and add in fresh spinach, parsley and vinegar. Secure the lid.
- Select Variable 6.
- 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.
Nutrition Information
| Serving Size | 1 serving (293 g) |
| Amount Per Servings | |
| Calories | 45 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 45 mg |
| Total Carbohydrate | 8 g |
| Dietary Fiber | 2 g |
| Sugars | 2 g |
| Protein | 3 g |
Winter Greens Soup is rated
out of
5 by
7.
Rated 5 out of
5
by
janice63 from
Great summer soup too!
I realize using chicken stock in place of vegetable stock has changed the flavor profile, but it's what I had in the pantry. I used fresh tomatoes in place of canned and chose the basil over parsley. Used 1 1/2 Tbsp. red wine vinegar as the previous reviewer recommended. The time to make this is longer than stated since the sautéed vegetables need to cool for 30 minutes before going into the Vitamix. Enjoyed it and will make it again.
Date published: 2016-08-03
Rated 4 out of
5
by
MeganU from
Pretty good, a tad too much vinegar
I used 2 tbsp vinegar- should have opted for 1.5. I suggest adding a cooked potato or two for texture, but otherwise a yummy and healthy recipe. Easy to make in the Vitamix and as always, quick clean-up!
Date published: 2015-11-08
Rated 5 out of
5
by
Doris from
Surprisingly Good
Good recipe - next time I will use a little less vinegar.
Date published: 2016-10-06
Rated 5 out of
5
by
Katgirl from
Sooo tasty!
I thought this was so good! Bright, fresh, comforting. The only change I made was to add some leftover boiled potatoes (about a cup) while I was blending. My husband did NOT like it, but his tastes are not favorable to leafy greens, etc.
Date published: 2017-11-23
Rated 5 out of
5
by
Piconera from
Great flavor!
I didn't use parsley instead I used basil...a good bread goes very well with it
Date published: 2020-02-19
Rated 1 out of
5
by
Question from
Thought you cook in the Vitamix!
This is only blended in the Vitamix..... cooked in a saucepan.... so one of my other 3 blenders could have done the job,
Date published: 2019-02-24
Rated 5 out of
5
by
FrannieJean from
Delicious and heal
This tasted really good! Way better than I expected considering its all vegetables and broth.
Date published: 2020-11-23
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