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Winter Greens Soup

This smooth purée has a rustic flavor, blending kale, baby spinach, and zucchini with sautéed leeks, celery, and garlic.
Winter Greens Soup

Submitted By:

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

Yield:

5 servings (1.3 l)

Total Time:

35 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Yield:

5 servings (1.3 l)

Total Time:

35 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

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

  1. 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.
  2. Place half of the mixture into the Vitamix container and secure the lid.
  3. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 30 to 40 seconds.
  4. Repeat with the second batch. After blending, remove lid and add in fresh spinach, parsley and vinegar. Secure the lid.
  5. 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

  1. 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.
  2. Place half of the mixture into the Vitamix container and secure the lid.
  3. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 30 to 40 seconds.
  4. Repeat with the second batch. After blending, remove lid and add in fresh spinach, parsley and vinegar. Secure the lid.
  5. Select Variable 6. Pulse 5 times. Serve immediately.

Chef's Notes

Garnish with diced tomatoes and fresh herbs.