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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

Ingredients

  • 1 leek, cleaned, sliced
  • 100 g (1 stalk) celery, diced
  • 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

Directions

  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.

Cashew Sour Cream Sauce

Ingredients

  • 125 g (1 cup) cashews, soaked 3 hours, rinsed, drained
  • 120 ml (½ cup) water
  • 45 ml (3 Tablespoons) lemon juice
  • ½ teaspoon sea salt
  • ½ garlic clove
  • ¼ shallot
  • ground black pepper, to taste

Directions

  1. Drain soaked cashews and rinse thoroughly.
  2. Place all ingredients into the Vitamix container in the order listed and secure lid.
  3. Select Variable 1, start the machine, and slowly increase to its highest speed.
  4. Blend for 20 seconds, or until creamy and smooth. 
  5. Add additional water to the sauce to give it to a thinner texture before serving with your soup. The sauce needs to be lighter than the soup to stay on top, otherwise it will sink to the bottom.

Kale Chips

Ingredients

  • 1 large bunch kale
  • 3 Tablespoons olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon Paprika
  • ½ teaspoon ground black pepper

Directions

  1. Preheat oven to 180ºC (350ºF).
  2. Wash kale well and pat dry. Remove the stems and discard.
  3. Place kale leaves in a medium bowl, and coat with olive oil, sea salt and paprika.
  4. Lightly toss and spread on baking tray, making sure they don’t overlap. Monitor kale chips in the oven and flip every 5 minutes until crispy.

Notes

Top off your soup with these garnish recipes developed by Megan May.

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