Winter Greens Soup

Ingredients:

• 1 leek, washed, halved, sliced ​​into half rings
• 1 stalk celery, 56 g, coarsely chopped
• 1 peeled clove of garlic
• 1 tbsp. l. olive oil
• 3 cups (720 ml) vegetable broth
• 1 cup (240 ml) canned diced tomatoes
• 2 cups (134 g) chopped kale
• 256 g zucchini, cut into half-moon slices
• 1/4 teaspoon sea salt
• 1/4 tsp ground black pepper
• 85 g fresh spinach
• 1/4 cup (15 g) parsley or basil
• 1.5 - 2 tbsp red wine vinegar
• Sliced ​​tomato and fresh basil, for serving

Preparation:

1. In a large saucepan, sauté the leek, celery, and garlic in oil over medium heat for 10 minutes. Add the broth, tomatoes, cabbage, zucchini, salt, and pepper. Bring to a boil. Reduce the heat and simmer, covered, for 5 minutes, stirring occasionally. Remove from heat and let the soup cool for 30 minutes.
2. Pour half of the soup into a blender bowl. Vitamix and close the lid.
3. Select mode 1.
   
   Turn on the blender and slowly increase the speed to 10, then to maximum.
   
   Blend for 30-40 seconds. Pour the soup into the saucepan.
4. Blend the remaining soup in a blender. Then remove the lid and add fresh spinach, parsley, and vinegar. Secure the lid.
5. Select mode 6.
6. Pulse 5 times. Pour the soup into a saucepan. Reheat the soup over medium-high heat for 5 minutes before serving.
   
   Sprinkle with chopped tomatoes and basil.