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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 104.5
  • Total Fat: 2.5 g
  • Cholesterol: 0.3 mg
  • Sodium: 873.1 mg
  • Total Carbs: 16.8 g
  • Dietary Fiber: 5.1 g
  • Protein: 5.3 g

View full nutritional breakdown of Broccoli, Kale, and Spinach Soup calories by ingredient
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Broccoli, Kale, and Spinach Soup

Submitted by: FOLEYGIRL23


Number of Servings: 8

Ingredients

    1T. Extra Virgin Olive Oil
    1 Large Carrot
    1 Medium Onions
    2 t. Dijon Mustard
    1 t. Thyme
    1/4 t. Salt
    1/4 t. Pepper
    Dash of cayenne pepper (to taste)
    2 cloves Garlic, crushed
    1 pound Broccoli, chopped
    2 cups Kale, chopped
    4 cups Spinach, chopped
    5 cups Vegetable Broth
    1 cup Water
    1 can Pinto Beans, drained
    1/2 c. Nonfat Plain Yogurt
    Juice from one lemon

Directions

Heat Oil over medium-high heat in a large pot.

Add chopped onion and sauté until it softens - about two minutes.

Add carrots and sauté for another two minutes.

Add mustard, thyme, salt, pepper, cayenne, and garlic. Sauté for one minute.

Add broccoli, kale, spinach, broth, and water. Bring to a boil. Reduce heat and let simmer for twenty minutes.

Add pinto beans and cook for another five minutes.

Add yogurt and lemon juice and stir them into the mixture.

In batches (three to four), puree the mixture in a blender or food processor. Once all batches have been pureed, return them to the pot and stir until consistency is even. Adjust seasoning to taste.

Makes approximately 8-10 one cup servings.


Number of Servings: 8

Recipe submitted by SparkPeople user FOLEYGIRL23.






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