Winter Greens Soup
This smooth purée has a rustic flavour, blending kale, baby spinach, and courgette with sautéed leeks, celery, and garlic.
Total time
75 min
Servings
5 servings
Difficulty
Moderate
Ingredients
- 1 large (200g) leek, sliced, cleaned, white parts only
- 1 (100g) celery stalk, cut into large chunks
- 1 garlic clove, peeled
- 1 Tablespoon extra virgin olive oil, optional
- 3 cups (720ml) vegetable broth
- 2 (180 g) tomatoes, quartered
- 4 cups (120g) kale
- 1 medium (250g) courgette, halved
- ¼ teaspoon sea salt, optional
- ¼ teaspoon ground black pepper
- 3 cups (90g) baby spinach
- ¼ cup (15g) Italian at leaf parsley
- 1 ½ Tablespoons red wine vinegar
Method
In a large saucepan, sauté leeks, celery, and garlic in oil over medium heat for 10 minutes. Stir in broth, tomatoes, kale, courgette, salt, and pepper. Bring to a boil. Reduce heat and simmer covered for 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.
Vitamix Tips
- Garnish with diced tomatoes and fresh herbs.