Chefs love Vitamix blenders, in part because of their ability to make silky, smooth purees and soups.Making this pale green soup gives you a chance to get restaurant-quality results at home! Vitamix chef Bev Shaffer loves this soup for its clean, vibrant artichoke flavor with hints of thyme. Garnish with pesto or some chopped fresh herbs.
10 minutes PROCESSING:1 minute COOK TIME:25 to 30 minutes YIELD:7½ cups (1.8 liters)
- 2 tablespoons (30 ml) olive oil
- 3 medium leeks, white parts only, chopped
- 9 garlic cloves, peeled
- 10 thyme sprigs
- 2 medium russet (baking) potatoes (18 oz / 511 g), peeled and cut into 1-inch (2.5-cm) pieces
- One 14-ounce (396-g) can water-packed artichoke hearts, rinsed and drained
- 2 cups (480 ml) low-sodium vegetable broth
- ½ lemon, peeled
- ½ teaspoon fine sea salt
Basil pesto, preferably homemade
Chopped fresh herbs
- Heat the olive oil in a large pot over medium-high heat. Add the leeks and garlic. Cook, stirring frequently, until the leeks soften, about 5 minutes. Do not brown. Add the thyme and cook for 1minute.
- Add the potatoes, artichokes, and broth and bring to a boil. Reduce the heat to low, cover, and simmer until the potatoes are tender, about 20 minutes.
- Transfer the mixture to the Vitamix container with the lemon and salt and secure the lid. Select Variable 1. Turn the machine on and slowly increase the speed to Variable 10, then to High. Blend for1 minute.
4. Serve hot topped with a dollop of pesto or chopped fresh herbs.
Amount per 1 cup (240 ml) serving: calories 140, total fat 4 g, saturated fat 0.5g, cholesterol 0mg, sodium 380 mg, total carbohydrate23 g, dietary fiber 3 g, sugars 2g, protein 3g
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