Leek Artichoke and Potato Soup - 17g Carbs, 3g Fiber, 1g Sugar
From: Vitamix
This recipe has been written for the Vitamix 5200 with Standard 64-ounce container. If you are using a different Vitamix machine or container size, you may need to make adjustments to the Variable Speed, processing time, and/or ingredient quantities.
Dietary Interest: low cholesterol, vegetarian, vegan, no added sugar
Yield: 4 1/2 cups
Total Time: 30 Min
Difficulty: Intermediate
2 Tbsp olive oil
1 cup leeks, white parts chopped (1 medium)
4 garlic cloves, peeled
1 cup vegetable broth
1 9.9 oz jar artichoke hearts in water, rinsed, drained
4 oz russet potatoes, cut into 1-inch chunks
3 fresh thyme sprigs, leaves removed
1 cup water
1 tsp lemon juice
3 - 6 Tbsp Kale Pesto (see recipe)
1. Heat oil in a medium to large saucepan over medium heat. Add leeks and garlic; sauté for 5 minutes or until leeks are softened and translucent. Add broth, artichokes, potatoes, thyme leaves, and water. Cover and bring to a boil.
2. Remove from heat.
3. Place mixture into the Vitamix container, add lemon juice, and secure lid.
4. Select Variable 1.
5. Turn machine on and slowly increase speed to Variable 10, then to High.
6. Blend for 30 to 40 seconds.
7. Serve immediately. Divide into bowls and garnish with 1 Tablespoon of Kale Pesto (see recipe).
Serving Size: 1 cup (240 ml)
Nutrition per Serving: 160 Calories, 9g Total Fat, 1.5g Saturated Fat, 0mg Cholesterol, 620mg Sodium, 17g Total Carbs, 3g Dietary Fiber, 1g Sugars, 4g Protein
============================
Kale Pesto - 9g Carbs, 1g Fiber, 0g Sugar
From: Vitamix
This recipe has been written for the Vitamix 5200 with Standard 64-ounce container. If you are using a different Vitamix machine or container size, you may need to make adjustments to the Variable Speed, processing time, and/or ingredient quantities.
Dietary Interest: vegetarian, no added sugar, gluten-free, low cholesterol, vegan
Yield: 1 1/4 cups
Total Time: 20 Min
4 cups chopped kale
1/2 cup olive oil
2 tsp red wine vinegar
1/4 cup roasted red pepper
2 garlic cloves, roasted, peeled
1/2 tsp chopped fresh thyme
1 tsp lemon zest
2 Tbsp toasted pepitas
1/2 cup fresh spinach, loosely packed
1/4 tsp Kosher salt
1/8 tsp ground black pepper
In a large pot of salted, boiling water, blanch 4 cups of kale for 4 minutes. Shock in a bowl filled with ice and water; strain. Once water has drained away, press out as much water as possible, leaving 1/2 cup of blanched kale.
Place all ingredients into the Vitamix container in the order listed and secure lid.
Select Variable 7.
Using the On/Off switch to quickly pulse 15-20 times, using the tamper to press the ingredients into the blades.
Serve over pasta, or with bruschetta and flatbread as a dip.
Servings Size: 1/4 cup
Nutrition per Serving: 270 Calories, 25g Total Fat, 3.5g Saturated Fat, 0mg Cholesterol, 240mg Sodium, 9g Total Carbs, 1g Dietary Fiber, 0g Sugars, 3g Protein
Posted by: chefgloria1030@yahoo.com
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