0.0 – 0 reviews • Gluten Free
| Total: |
30 min |
| Prep: |
30 min |
| Yield: |
5 1/2 Cups |
Ingredients
- 1 leek, trimmed, halved, sliced
- 1 stalk celery, 2 ounces (56 g), rough chop
- 1 garlic clove, peeled
- 1 Tablespoon olive oil
- 3 cups (720 ml) vegetable broth
- 1 cup (240 ml) diced tomatoes, canned
- 2 cups (134 g) chopped kale
- 9 ounces (256 g) zucchini, halved, sliced
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 3 ounces (85 g) fresh baby spinach
- ¼ cup (15 g) Italian parsley or basil
- 1 ½ – 2 Tablespoons red wine vinegar
- Chopped tomato and fresh basil for garnish
Instructions
- 1.In a large saucepan, saute 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 lid.
- 3.Select Variable 1.
- 4.Turn machine on and slowly increase speed to Variable 10, then to High.
- 5.Blend for 30 to 40 seconds. Pour into saucepan.
- 6.Repeat with remaining soup. After blending, remove lid and add in fresh spinach, parsley and vinegar. Secure lid.
- 7.Select Variable 6.
- 8.Use the On/Off switch to quickly pulse 5 times. Pour into saucepan containing other blended soup. Heat over medium-high heat for 5 minutes before serving.
- Garnish with chopped tomatoes and basil.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
93 |
| Total Fat |
4 g |
| Saturated Fat |
1 g |
| Carbohydrates |
12 g |
| Dietary Fiber |
4 g |
| Sugar |
5 g |
| Protein |
4 g |
| Cholesterol |
0 mg |
| Sodium |
268 mg |