Potato And Spinach Soup

Spinach helps add an extra boost of iron and other vitamins and minerals to this creamy herbed soup.

Ingredients

  • 2 cups (480 ml) vegetable broth
  • 2 Tablespoons cashews
  • 3 medium (325 g) russet potatoes, baked, cooled, quartered
  • ¼ small (20 g) onion, peeled
  • ½ teaspoon dried rosemary
  • ¾ teaspoon kosher salt, optional
  • ¼ teaspoon ground black pepper
  • 3 Tablespoons (30 g) frozen spinach, thawed

Directions

  1. Place broth, cashews, potatoes, onion, rosemary, salt, and pepper into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds.
  3. Reduce to Variable 3. Remove lid plug and add spinach through the lid plug opening. Secure lid plug.
  4. Blend for an additional 20 seconds or until smooth.

Chef's Notes

  • Cashews and spinach give this soup a creamy texture, while also adding fiber and protein.

Ingredients

  • 2 cups (480 ml) vegetable broth
  • 2 Tablespoons cashews
  • 3 medium (325 g) russet potatoes, baked, cooled, quartered
  • ¼ small (20 g) onion, peeled
  • ½ teaspoon dried rosemary
  • ¾ teaspoon kosher salt, optional
  • ¼ teaspoon ground black pepper
  • 3 Tablespoons (30 g) frozen spinach, thawed

Directions

  1. Place broth, cashews, potatoes, onion, rosemary, salt, and pepper into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds.
  3. Reduce to Variable 3. Remove lid plug and add spinach through the lid plug opening. Secure lid plug.
  4. Blend for an additional 20 seconds or until smooth.

Chef's Notes

  • Cashews and spinach give this soup a creamy texture, while also adding fiber and protein.

Ingredients

  • 2 cups (480 ml) vegetable broth
  • 2 Tablespoons cashews
  • 3 medium (325 g) russet potatoes, baked, cooled, quartered
  • ¼ small (20 g) onion, peeled
  • ½ teaspoon dried rosemary
  • ¾ teaspoon kosher salt, optional
  • ¼ teaspoon ground black pepper
  • 3 Tablespoons (30 g) frozen spinach, thawed

Directions

  1. Place broth, cashews, potatoes, onion, rosemary, salt, and pepper into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 7 minutes 30 seconds.
  3. Reduce to Variable 3. Remove lid plug and add spinach through the lid plug opening. Secure lid plug.
  4. Blend for an additional 20 seconds or until smooth.

Chef's Notes

  • Cashews and spinach give this soup a creamy texture, while also adding fiber and protein.