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Potato And Spinach Soup

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

Submitted By:

Dietary Interests: High Fiber , Low Calorie , Mediterranean , Nutritarian , Vegan , Vegetarian

Allergens: Nuts

Yield:

840 ml (2 servings)

Total Time:

25 Minutes 45 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

840 ml (2 servings)

Total Time:

25 Minutes 45 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

840 ml (2 servings)

Total Time:

27 Minutes 30 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Ingredients

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

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

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