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Spring Soup

By taking some of spring’s most flavourful vegetables and bringing them all together in a smooth soup, you can really capture the taste of the season in just one bowl.

Yield:

3 servings (840 ml)

Difficulty:

Easy

Total Time:

46 Minutes

Size:

2.0 Litre Container

By taking some of spring’s most flavourful vegetables and bringing them all together in a smooth soup, you can really capture the taste of the season in just one bowl.

INGREDIENTS

1 Tablespoon extra virgin olive oil, optional
3 cup (250 g) leeks, trimmed, approx. 2 medium leeks
2 small garlic clove, peeled
1 bunch (80 g) green onion, trimmed, separated
1 (150 g) medium russet potato, peeled
6 fresh mint leaves
1½ cup (50 g) watercress
1 teaspoon fresh lemon juice, optional
¼ teaspoon salt, optional
¼ teaspoon ground black pepper

DIRECTIONS

1. Over medium-low heat, sweat down the leek whites, garlic and green onions whites in 1 Tablespoon of olive oil. Add a pinch of salt and cook until soft and translucent, but not coloured (about 6 – 8 minutes).
2. Slice the potato, then add to the pan and top with enough water to cover the vegetables (approx 2 cups/ 500 ml). Simmer for 30 minutes.
3. Carefully transfer the pan contents to the Vitamix container. Start the blender at its lowest speed and increase it to its highest speed, blending for 1 minute. Reduce the speed to Variable 2. Remove the lid plug and add the green onion greens, mint and watercress through the lid plug opening. Increase to its highest speed and blend for 30 seconds.
4. Season with salt, and pepper and add fresh lemon juice. Serve immediately, or if serving chilled, cool down rapidly to preserve the lovely bright green colour.

Chef's Notes

Blend in a little additional water to achieve your desired consistency if too thick.

Nutrition Information

Serving Size 1 serving (356 g)
Amount Per Servings
Calories 150
Total Fat 5 g
Saturated Fat 0.5 g
Cholesterol 0 mg
Sodium 350 mg
Total Carbohydrate 25 g
Dietary Fibre 3 g
Sugars 4 g
Protein 3 g