Spinach and Vegetable Soup
Vegetables are puréed into a hot soup and finished with chickpeas for added texture.
Ingredients
- 1 Tablespoon extra virgin olive oil
- 1 small garlic clove
- ½ (30 g) small onion, peeled, quartered
- 1 (80 g) celery stalk, cut into chunks
- ½ (40 g) small carrot, peeled, halved
- ½ (80 g) small zucchini
- 2 cups (60 g) fresh spinach
- 1 (260 g) medium russet potato, steamed, peeled, halved, divided
- ⅛ teaspoon dried thyme
- 2 cups (480 ml) vegetable broth
- ½ teaspoon salt, optional
- ½ teaspoon ground black pepper
Directions
- Saute garlic, onion, celery, and carrots in olive oil until soft, about 3 minutes.
- Place broth, garlic, onion, celery, carrots, zucchini, fresh spinach, half of the potato (130 g), and thyme into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed.
- Blend for 5 minutes 45 seconds. Stop the blender.
- Remove the lid plug and add remaining potato (130 g) through the lid plug opening. Select Variable 2 and start the blender. Blend for 5 to 10 seconds, or until desired consistency. Season to taste.
Chef's Notes
Use this soup as a base and switch out your favorite vegetables. If using broccoli, asparagus, or cauliflower, steam them first.
Nutrition Information
| Serving Size | 1 servings (415 g) |
| Amount Per Servings | |
| Calories | 190 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 710 mg |
| Total Carbohydrate | 30 g |
| Dietary Fiber | 5 g |
| Sugars | 5 g |
| Protein | 5 g |
Spinach and Vegetable Soup is rated
out of
5 by
16.
Rated 5 out of
5
by
Alyr from
Excellent soup or base for other veg soups
I don't often use garlic in my soups but for the people complaining...I guess you don't cook much. This recipe makes an excellent base for any other vegetable soup if you didn't like it on it's own. Just steam a bunch of any other veg...asparagus, spinach, broccoli, cauliflower, etc and add it to the "base" and you'll cover up whatever flavor you didn't especially enjoy. You can also add a bunch of onion and that'll sweeten up the "base".
I go through 12 qts of home made stock for soup a week. BASE: some veg, veg stock to cover, a few aromatics (usually thyme and a bay leaf) and sometimes home made nut milk if I want creamy...and you can make ANY vegetable into a soup using the excellent Vitamix!
Date published: 2018-09-15
Rated 5 out of
5
by
BCKT from
Excellent - try these tweaks
I have to admit I made a couple of these these tweaks before trying the original - but it turned out great. Here are the adjustments:
- Used sweet potato instead of russet, and did not peel. Better nutrition.
- Doubled the veggie broth (made this adjustment after looking at the finished product with only 1 cup of both .. which looked too much like pudding)
- Used nutmeg instead of thyme
- Added 1/2 tsp of pepper - huge improvement (after tasting first without it)
Date published: 2019-04-09
Rated 4 out of
5
by
Fitrim from
Tweeted it
I made this soup with organic fresh cilantro, spinach, collard green, carrot, garlic and onion. It's was awesome. I'm a vegetarian so my taste buds are delighted by veggies. It may not be as good to some. It's a hot green power soup and I love it
Date published: 2017-02-19
Rated 1 out of
5
by
Tumbleweed from
Awful
This is officially the worst thing I've ever made in my vitamix. I couldn't figure out a way to save it. My husband and are forcing ourselves to eat it due to all the money spent on the different veggies and time invested in making
it. Please note I love love my vitamix and have had huge success with other recipes on this site.
Date published: 2016-03-23
Rated 3 out of
5
by
Deni from
Confused
The recipe does not call for zucchini in the ingredients but zucchini it’s mentioned in the details of the recipes. That’s confusing. And then when I read reviews, people or saying things like I left out the broccoli. Or I left out the lemon juice. Neither of which is in the list of ingredients. This is very confusing neither of which
Date published: 2018-11-24
Rated 5 out of
5
by
KTCats from
Veggie Deliciousness
This was a yummy clean-out-the vegetable crisper lunch on a cold day. I puréed the beans, added 8 reconstituted sun dried tomato halves and increased the lemon juice to 1 teaspoon.
Date published: 2017-03-11
Rated 5 out of
5
by
paulamn from
love this receipt!
I love this receipt - taste a bit like pea soup - but you get so many more veggies!
Date published: 2016-10-15
Rated 3 out of
5
by
Sunni from
Good with a few tweaks
I followed this recipe with a few changes. I eliminated the garlic, broccoli, potato, and lemon juice, and added 1 fresh tomato, cut into chunks, and at the end, I added two heaping tablespoons of sour cream (or plain yogurt). I will fix this again.
Date published: 2016-05-17
