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Spinach and Vegetable Soup

Vegetables are puréed into a hot soup in minutes creating a wonderfully fresh soup.
Spinach and Vegetable Soup

Submitted By:

Dietary Interests: Gluten-Free , Low Calorie , Vegan , Vegetarian

Yield:

2 servings (720 ml)

Total Time:

30 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Yield:

2 servings (720 ml)

Total Time:

30 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Ingredients

  • 1 Tablespoon extra virgin olive oil
  • 1 garlic clove
  • ½ small (30 g) onion, peeled, chopped
  • 1 (80 g) celery stalk, chopped
  • ½ small (40 g) carrot, peeled, chopped
  • 2 cups (480 ml) vegetable broth
  • ½ small (80 g) zucchini
  • 2 cups (60 g) fresh spinach
  • 1 teaspoon fresh thyme leaves
  • ½ teaspoon salt, optional
  • ½ teaspoon ground black pepper
  • ½ teaspoon chili flakes
  • 1 teaspoon white wine vinegar

Directions

  1. Sauté garlic, onion, celery, and carrots in olive oil until soft, about 3 minutes.
  2. Place broth, garlic, onion, celery, carrots, zucchini, fresh spinach, thyme, and vinegar into the Vitamix container and secure the lid.
  3. Run the Hot Soup Program or start the blender on its lowest speed, then increase to its highest speed. Blend for 5 minutes 45 seconds.

Chef's Notes

  • Use this soup as a base and switch out your favorite vegetables. If using broccoli, asparagus, or cauliflower, steam them first.Making homemade soup is an excellent way to reduce food waste by using leftover vegetables and making the most of available ingredients. This vegetable soup is packed with essential nutrients. Spinach provides vitamins A, C, and K, iron, and calcium, while zucchini offers vitamins A and C, and carrots are rich in beta-carotene and fiber. This not only enhances the nutritional value of your meals but also promotes sustainability by making the most of available ingredients.

Ingredients

  • 1 Tablespoon extra virgin olive oil
  • 1 garlic clove
  • ½ small (30 g) onion, peeled, chopped
  • 1 (80 g) celery stalk, chopped
  • ½ small (40 g) carrot, peeled, chopped
  • 2 cups (480 ml) vegetable broth
  • ½ small (80 g) zucchini
  • 2 cups (60 g) fresh spinach
  • 1 teaspoon fresh thyme leaves
  • ½ teaspoon salt, optional
  • ½ teaspoon ground black pepper
  • ½ teaspoon chili flakes
  • 1 teaspoon white wine vinegar

Directions

  1. Sauté garlic, onion, celery, and carrots in olive oil until soft, about 3 minutes.
  2. Place broth, garlic, onion, celery, carrots, zucchini, fresh spinach, thyme, and vinegar into the Vitamix container and secure the lid.
  3. Run the Hot Soup Program or start the blender on its lowest speed, then increase to its highest speed. Blend for 5 minutes 45 seconds.

Chef's Notes

  • Use this soup as a base and switch out your favorite vegetables. If using broccoli, asparagus, or cauliflower, steam them first.Making homemade soup is an excellent way to reduce food waste by using leftover vegetables and making the most of available ingredients. This vegetable soup is packed with essential nutrients. Spinach provides vitamins A, C, and K, iron, and calcium, while zucchini offers vitamins A and C, and carrots are rich in beta-carotene and fiber. This not only enhances the nutritional value of your meals but also promotes sustainability by making the most of available ingredients.