Anti-Stress SoupSubmitted by: CODYG123
IntroductionOn a cold and rainy day I like to dance in the kitchen, chop vegetables and make soup. Here is today's soup de jour. Freshness and fragrance and loads of veggies (8-10) all in one pot. On a cold and rainy day I like to dance in the kitchen, chop vegetables and make soup. Here is today's soup de jour. Freshness and fragrance and loads of veggies (8-10) all in one pot.
1 tsp olive oil and/or butter
3 leeks, cleaned and chopped
1 large shallot or 1 small onion
Carrots, 1 cup, chopped, or 12 baby carrots, chopped
Celery, 1 cup, diced
Sweet red pepper, 1 cup, chopped
1 potato, skin on, chopped
3 garlic cloves, peeled and minced
Cauliflower 2 cups
Spinach, 2 cups (optional as some people don't like really green soup)
Cooked Squash, 1 cup
Tarragon, dry flakes, 1 tsp
Salt & Pepper (to taste and never more than a pinch of salt)
Low Sodium Chicken or Vegetable Broth, 3 cups
Water, 3 cups
Optional : Cooked Chicken, light meat, 3 cups, chopped or shredded.
Optional Garnish : Cilantro, chopped.
Optional Garnish: Reduced Fat Sour Cream or Plain Yogurt
On Medium heat add leeks, onion, carrots, celery, red pepper and spices, salt, pepper and tarragon. Keep stirring until the onion becomes translucent. Add potato, garlic cauliflower and spinach. Add 2 cups of chicken or vegetable broth. Stir. Cover and reduce heat to simmer for 20-30 minutes.
Add 2 cups of water while blending with immersion blender. http://en.wikipedia.org/wiki/Immersion_blender
Add 1 cup each of water and broth. Blend well and reheat.
Ladle into bowls or soup cups and garnish.
Serve over 3oz cooked white chicken add 97 calories.
1 tbsp Reduced Fat Sour Cream add 20 calories
Serving Size: makes 8 1.5 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user CODYG123.