Spinach and Vegetable Soup

An abundance of vegetables is puréed into a hot soup and finished with chickpeas for added texture.

Makes	1.25 L (5 Cups)
Total Time	35 Minutes
Difficulty	Advanced
Container	Low-Profile 2.0-litre Container

Ingredients

• 1 garlic clove
• 65 g (½ ) medium onion, halved
• 100 g (1 stalk) celery, diced
• 1 Tablespoon olive oil, optional
• 500 ml (2 cups) vegetable broth
• 40 g (⅓ cup) carrots, halved, steamed
• 80 g (2/3 cups) zucchini, chunked
• 60 g (2 cups) fresh spinach
• 1 (130g) medium russet potato, cooked, halved
• ⅛ teaspoon dried thyme
• ½ teaspoon salt, optional

Directions

1. Sauté garlic, onion, and celery in olive oil until soft, about 3 minutes.
2. Place broth garlic, onion, celery, carrots, zucchini, spinach, half of the potatoes (130 g), thyme and salt into the Vitamix container in the order listed and secure lid.
3. Select Variable 1, or the Hot Soups program.
4. Start the machine, slowly increase to its highest speed blend for 5:45 seconds or allow machine to complete programmed cycle.
5. Select Variable 2.
6. Start the machine then remove lid plug and add remaining potatoes (130g) through the lid plug opening. Blend for 5 - 10 seconds, or until desired consistency.