Winter Greens Soup
This smooth purée has a rustic flavor, blending kale, baby spinach, and zucchini with sautéed leeks, celery, and garlic.
Ingredients
- 1 large (200 g) leek, sliced, cleaned, white parts only
- 1 (100 g) celery stalk, cut into large chunks
- 1 garlic clove, peeled
- 1 Tablespoon extra virgin olive oil, optional
- 3 cups (720 ml) vegetable broth
- 2 (180 g) tomatoes, quartered
- 4 cups (120 g) kale
- 1 medium (250 g) zucchini, halved
- ¼ teaspoon sea salt, optional
- ¼ teaspoon ground black pepper
- 3 cups (90 g) baby spinach
- ¼ cup (15 g) Italian flat leaf parsley
- 1 ½ Tablespoons red wine vinegar
Directions
- In a large saucepan, sauté leeks, celery, and garlic in oil over medium heat for 10 minutes. Stir in broth, tomatoes, kale, zucchini, salt, and pepper. Bring to a boil. Reduce heat and simmer covered, 5 minutes, stirring once. Remove from heat and let cool 30 minutes.
- Place half of the mixture into the Vitamix container and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 30 to 40 seconds.
- Repeat with the second batch. After blending, remove lid and add in fresh spinach, parsley and vinegar. Secure the lid.
- Select Variable 6. Pulse 5 times. Serve immediately.
Chef's Notes
Garnish with diced tomatoes and fresh herbs.
Ingredients
- 1 large (200 g) leek, sliced, cleaned, white parts only
- 1 (100 g) celery stalk, cut into large chunks
- 1 garlic clove, peeled
- 1 Tablespoon extra virgin olive oil, optional
- 3 cups (720 ml) vegetable broth
- 2 (180 g) tomatoes, quartered
- 4 cups (120 g) kale
- 1 medium (250 g) zucchini, halved
- ¼ teaspoon sea salt, optional
- ¼ teaspoon ground black pepper
- 3 cups (90 g) baby spinach
- ¼ cup (15 g) Italian flat leaf parsley
- 1 ½ Tablespoons red wine vinegar
Directions
- In a large saucepan, sauté leeks, celery, and garlic in oil over medium heat for 10 minutes. Stir in broth, tomatoes, kale, zucchini, salt, and pepper. Bring to a boil. Reduce heat and simmer covered, 5 minutes, stirring once. Remove from heat and let cool 30 minutes.
- Place half of the mixture into the Vitamix container and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 30 to 40 seconds.
- Repeat with the second batch. After blending, remove lid and add in fresh spinach, parsley and vinegar. Secure the lid.
- Select Variable 6. Pulse 5 times. Serve immediately.
Chef's Notes
Garnish with diced tomatoes and fresh herbs.
