FREE shipping on US orders over $45!
Your cart is empty!
FREE 1-year warranty on all blenders and juicers
More to Consider
Taxes and discounts calculated at checkout.
2 tbsp
Olive Oil
1
Onion, raw - medium, quartered
3
Garlic, clove
12 oz
Green chiles, canned
3
Yellow Potatoes - small, Yukon Gold, quartered
15 oz
Corn, canned - drained
1/2 tsp
Salt
1/2 tsp
Black Pepper, ground
3 cup
Vegetable Broth, low-sodium
1 cup
Spinach - packed
Sunshine-sweet corn and fire-roasted peppers combine in this delectable soup, bringing the heat of summer to your kitchen, any time of year.
Per serving (6)
Nutrition facts are based on the recipe as listed. Adding protein powder or swapping any ingredients will alter nutritional content.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Heat olive oil in a medium pan over low heat. Add onion, garlic, chilies, potatoes, corn, ¼ tsp salt, and pepper. Sauté for 5–10 minutes, until fragrant and slightly softened.
Add 2 cups of vegetable stock and ¼ tsp salt. Simmer until the potatoes are tender.
Remove from heat and let the mixture cool for 5 minutes.
Transfer the mixture to the blender along with the remaining 1 cup of stock and the spinach. Attach the Lid with the Lid Cap in place.
Start the blender on High for the full cycle. As soon as the mixture levels out, remove the lid cap to ventilate. The mixture should be smooth and creamy at the end of the cycle.
Transfer the soup back into the pan and bring to a gentle simmer. Serve hot.
NEVER use the nutribullet Cup to blend hot, warm, or carbonated ingredients. DO NOT blend for more than one minute when using the nutribullet Cup.