Spinach-zucchini soup full of vitamins

16. October 2015

This is one of the first recipes I started preparing at home in vitamix . I also promise it for some time what vitamix have, so here it is.) Vitamix is often used in RAW restaurants, because it has great performance and it can also heat but not at boiling point. The temperature here is not controlled and adjustable, the mixer achieves high temperature and speed. And when I started working with him, I tried to use these qualities. That's why the shallots and then the garlic in the beginning will cut the fat in a small pot to get rid of the sharp taste of these ingredients for the cheese and at the same time they have gained their pleasant sweet and seasoning flavor. All the other ingredients are just mixed and heated to a temperature that is good for serving, so they retain the maximum of vitamins and their natural flavor.

You can simulate this procedure even in a pot. Or, if you are a happy thermomix owner, you can prepare whole soup from A to Z to prepare it. (Procedure for Thermomix: Initial resting on the bulb at the maximum temperature "Varoma" and then just add the remaining ingredients, pull the power up to 65-70 ° C and mix it smoothly.)

I prepared this recipe in the spring, and from the World of Bunch I just had a wonderful bear garlic at home, which I also used in the soup. For bear garlic, beware of its sharp garlic flavor. For a soup that does not pass through the boil, keep this taste in full strength, so be careful and add it a little bit.)

10 minut - porce

Postup

1.A

In a small pot of butter or other vegetable oil, cut the shallots cut into cubes into soft. Add garlic sliced or sliced and rest shortly. Put this base into the Vitamix mixer.

1.B

In a larger pot on butter or other vegetable oil, cut the shallots cut into cubes into soft. Add garlic sliced or sliced and rest shortly.

2.A

Add all the well-leavened spinach, zucchini chopped on larger cubes, if you have the taste and bear garlic at your fingertips, add about 1/2 l of broth or water for clarification. Set the blender to the soup function and turn it on. When the program ends, season the soup with salt, pepper, add the cream and start the soup again. If necessary, you can dilute the soup as needed to make the consistency required.

2.B

Add a well-roasted spinach to the pot, zucchini chopped on smaller cubes, if you have a taste and bear garlic at your fingertips, add about 1/2 l of broth or water to dilute for the sharpness. Start the soup to warm it and, before it boils, mix it with a submerged blender or blender to make a gentle cream. Add salt to taste, or pepper and cream. Mix well and heat. The soup does not have to go through the boil, the spinach and the zucchini have a delicate flavor to preserve the maximum of vitamins. Depending on the need, you can dilute it with the desired consistency. I do not extinguish it, I just leave it naturally dense on the basis of the mixed vegetables. This procedure simulates the preparation of the vitamix soup, when the vegetables do not get boiled.

Serve your favorite pastry and possibly seeds or nuts for serving.

Recipe Comment:

Comments and tips on the recipe were prepared by Nutrition Advisor Věra Burešová of NATURHOUSE .

Bear garlic works as an excellent antioxidant, used to cleanse the kidneys. By having a warming effect is great for winter during the flu and colds.
Overall, the soup is very healthy, because courgettes and spinach have a lot of vitamins and minerals important for the human body. Mixed puree is good for the digestive system.
In general, the soup is more suitable for lunch, especially when we add seeds or nuts that contain high quality protein and high-quality fats. In the evening, I would recommend a lighter type of protein, eg egg white.
To relieve the soup, I recommend using white yoghurt or water-mixed white tofu instead of cream.