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Spinach and Vegetable Soup

Vegetables are puréed into a hot soup and finished with chickpeas for added texture.

Spinach and Vegetable Soup


  • 1 Tablespoon extra virgin olive oil
  • 1 small garlic clove
  • 30 g (½ ) small onion, peeled, quartered
  • 80 g (1 ) celery stalk, cut into chunks
  • 40 g (½ ) small carrot, peeled, halved
  • 80 g (½ ) small zucchini
  • 60 g (2 cups) fresh spinach
  • 260 g (1 ) medium russet potato, steamed, peeled, halved, divided
  • ⅛ teaspoon dried thyme
  • 480 ml (2 cups) vegetable broth
  • ½ teaspoon salt, optional
  • ½ teaspoon ground black pepper


  1. Saute garlic, onion, celery, and carrots in olive oil until soft, about 3 minutes.
  2. 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.
  3. Start the blender on its lowest speed, then quickly increase to its highest speed.
  4. Blend for 5 minutes 45 seconds. Stop the blender.
  5. 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.

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