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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 83.2
  • Total Fat: 4.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 621.2 mg
  • Total Carbs: 7.2 g
  • Dietary Fiber: 2.2 g
  • Protein: 5.6 g

View full nutritional breakdown of Mushroom Spinach Soup calories by ingredient
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Mushroom Spinach Soup

Submitted by: EABRONSON

Introduction

This is NOT my recipe.
It is from the book Bikini Bootcamp by Melissa Perlman and Erica Gragg

This is the soup for Day 2
This is NOT my recipe.
It is from the book Bikini Bootcamp by Melissa Perlman and Erica Gragg

This is the soup for Day 2

Number of Servings: 4

Ingredients

    3 cups Low-Sodium Chicken Broth
    1/2 cup Chopped Cauliflower Florets
    1/2 cup Chopped Broccoli Florets
    1/2 Onion, diced
    1 tsp peeled, minced Ginger
    2 tsp minced Garlic
    1 tbsp Extra Virgin Olive Oil
    10 White Button Mushrooms, cut into bite-sized pieces
    2 cups packed, chopped fresh Spinach
    Dash of Salt
    Dash of Pepper

Directions

1.) Bring the chicken broth to a boil in a large saucepan and add the cauliflower, broccoli, onion, ginger, and 1 teaspoon of the garlic. Cook over medium heat for 20 minutes.

2.)Meanwhile, in a small saucepan over medium heat, heat the oil. Add the remaining 1 teaspoon of garlic and saute for about 1 minute. Add the mushrooms and saute for about 3 minutes, or until they are soft. Turn off the heat and stir in the spinach.

3.)Remove the chicken broth mixture from the heat and allow to cool for 10 minutes. Working in batches, transfer the broth and vegetable mixture to a blender or food processor, and blend until smooth.

4.)Return the broth mixture to the pot, and cook for 5 minutes over medium heat. Stir the spinach and mushrooms into the hot soup. Season with salt and pepper.

5.)To each serving with a sprinkle of toasted pumpkin seeds.

Number of Servings: 4

Recipe submitted by SparkPeople user EABRONSON.






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