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Spinach and Vegetable Soup

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

Spinach and Vegetable Soup


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


  1. Saute garlic, onion, and celery in olive oil until soft, about 3 minutes.
  2. Place broth, water, garlic, onion, celery, carrots, zucchini, spinach, half of the potatoes (130 g), thyme and salt into the Vitamix container in the order listed and secure lid.
  3. Select Variable 1, or the Hot Soups program.
  4. Start the machine, slowly increase to its highest speed blend for 5:45 seconds or allow machine to complete programmed cycle.
  5. Select Variable 2.
  6. Start the machine then remove lid plug and add remaining potatoes (130 g) through the lid plug opening. Blend for 5 - 10 seconds, or until desired consistency.

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