Winter Greens Soup
This smooth purée has a rustic flavor, blending kale, baby spinach, and zucchini with sautéed leeks, celery, and garlic.
Ingredients
- 200 g (1 large) leek, sliced, cleaned, white parts only
- 100 g (1 ) celery stalk, cut into large chunks
- (1 ) garlic clove, peeled
- (1 Tablespoon) extra virgin olive oil, optional
- 720 ml (3 cups) vegetable broth
- 180 g (2 ) tomatoes, quartered
- 120 g (4 cups) kale
- 250 g (1 medium) zucchini, halved
- (¼ teaspoon) sea salt, optional
- (¼ teaspoon) ground black pepper
- 90 g (3 cups) baby spinach
- 15 g (¼ cup) 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
- 200 g (1 large) leek, sliced, cleaned, white parts only
- 100 g (1 ) celery stalk, cut into large chunks
- (1 ) garlic clove, peeled
- (1 Tablespoon) extra virgin olive oil, optional
- 720 ml (3 cups) vegetable broth
- 180 g (2 ) tomatoes, quartered
- 120 g (4 cups) kale
- 250 g (1 medium) zucchini, halved
- (¼ teaspoon) sea salt, optional
- (¼ teaspoon) ground black pepper
- 90 g (3 cups) baby spinach
- 15 g (¼ cup) 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.
