This delicious winter green soup recipe is full of brain boosting B vitamins, which help circulation and may reduce the risk of heart disease and strokes. It's a smooth puree with a rustic flavour, blending kale, baby spinach, and zucchini with sauteed leek, celery and garlic. Enjoy!
WINTER GREEN SOUP
Total time: 35 minutes
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
(1½ Tablespoon) red wine vinegar
1. 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.
2. Place half of the mixture into the Vitamix container and secure the lid.
3. 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.
4. After blending, remove lid and add in fresh spinach, parsley and vinegar. Secure the lid.
Select Variable 6. Pulse 5 times. Serve immediately.
Chefs note: Garnish with diced tomatoes and fresh herbs..
Recipe provided by Vitamix,