Skip To Content

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 medium (260g) russet potato, steamed, peeled, cubed, divided
  • 240 ml (1 cup) vegetable stock
  • 120 ml (1 cup) water
  • 1 garlic clove
  • ½ onion, peeled, diced
  • 100 g (1 stalk) celery, diced
  • 1 Tablespoon olive oil, optional
  • 40 g (⅓ cup) carrots, halved, steamed
  • 80 g (2/3 cups) courgette, chunked
  • 60 g (2 cups) spinach
  • ⅛ teaspoon dried thyme
  • ½ teaspoon salt, optional


  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.

Due to inactivity, your session has timed out and is no longer active.

Reload the page