Velvety Spinach Soup Recipe
This soup is a simple way to add vegetables to your diet.
Overview
Total time: 02 M 10 S
Servings: 2
Calories: 86
Ingredients
- 1/8 tsp. black pepper ground
- 1/2 cup cooked great northern beans
- 1/8 tsp. curry powder
- 4 cups fresh spinach
- 1/2 tsp. olive oil
- 1 tbsp. onion chopped
- 1 cup vegetable broth
Nutritional Information
- Serving Size: 9 fl. oz.
- Fat: 1g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 514mg
- Carbohydrates: 13g
- Fiber: 4g
- Sugar: 2g
- Protein: 5g
Instructions
- Heat oil in medium saucepan; add onion and sauté until tender.
- Add spinach, cover pan with lid, and cook until spinach is wilted.
- Add all ingredients to WildSide+ or FourSide jar and secure lid.
- Select "Soup" or "Hot" or "90" cycle (might need to run the cycle twice for desired heat) or blend on High for 90-180 seconds.
Notes
For a raw and vegan soup, omit the oil and use water instead of vegetable broth. Use soaked beans instead of cooked beans. Do not cook the onion and spinach before adding them to the blender.
Will I be able to replace the great northern beans with other beans like canned chickpeas or kidney beans etc? Thanks blendtec :)
Yes, you can. It will change the taste of the soup but it’ll work. Also, note that the kidney beans would change the color of the soup to brown.
You are right-I get my Avocado oil from Costco and use it more and more . Mayonaise, salad dressings, etc.
My daughter, who turns her nose up at most veggies, loves it.
Tried this recipe with white kidney beans / cannellini beans ….it was very good and did not change the color.
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