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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 61.8
  • Total Fat: 0.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 104.7 mg
  • Total Carbs: 12.9 g
  • Dietary Fiber: 3.2 g
  • Protein: 3.0 g

View full nutritional breakdown of Garlic and Greens Soup calories by ingredient
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Garlic and Greens Soup

Submitted by: ERIKA00177

Introduction

from The Vegan Table by Colleen Patrick-Goudreau from The Vegan Table by Colleen Patrick-Goudreau
Number of Servings: 4

Ingredients

    8 cups vegetable broth or water with a couple veggie bouillon cubes
    1 head garlic, separated into cloves, peeled and minced or pressed
    1 large yellow onion, finely chopped
    1 bunch kale, collard greens, bok choy, or chard, chopped into bite-size pieces
    3 yellow potatoes, such as Yukon gold, diced (optional)
    1 tbsp seasoned rice vinegar
    Salt and pepper to taste

Directions

In a large soup pot, heat 3 tbsp water and saute garlic and onion until onion turns translucent about 5 minutes.
Add kale, potatoes, and remaining 8 cups of water to the soup pot and bring to a boil. Simmer everything together for 25 to 30 minutes, until you can easily pierce the potatoes with a fork.
Add rice vinegar and salt and pepper to taste. Stir and serve immediately.

This recipe calculation does not include potatoes. The original recipe includes potatoes, which make for a delicious, heartier soup. I like the soup to be lighter, so I excluded them. If you want to include the potatoes, here's the nutrition facts for this soup including 3 potatoes:

Garlic and Greens Soup

Serving Size: 1 serving

Amount Per Serving
Calories 170.6
Total Fat 0.7 g
Saturated Fat 0.1 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 110.6 mg
Potassium 809.1 mg
Total Carbohydrate 38.2 g
Dietary Fiber 4.9 g
Sugars 2.9 g
Protein 5.3 g
Vitamin A 354.1 %
Vitamin B-12 0.0 %
Vitamin B-6 30.0 %
Vitamin C 118.3 %
Vitamin D 0.0 %
Vitamin E 5.9 %
Calcium 11.0 %
Copper 24.0 %
Folate 8.2 %
Iron 9.4 %
Magnesium 14.0 %
Manganese 40.9 %
Niacin 11.7 %
Pantothenic Acid 7.6 %
Phosphorus 10.9 %
Riboflavin 7.3 %
Selenium 3.0 %
Thiamin 14.0 %
Zinc 4.9 %



Number of Servings: 4

Recipe submitted by SparkPeople user ERIKA00177.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    Omnivore in my house loved this soup, too! We served it to unexpected guests and it was a huge hit. It definately serves more than 4 people. However, the bouillon cubes I used meant adding salt would have been very bad. Make sure you taste before adding salt. - 7/23/09

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  • 1 of 9 people found this review helpful
    HELLO,MY IS TINA. I AM FINE. WHAT HAPPNER MYSELF FELL EASY TO MORE EAT. AH I CAN'T FALL ON TACTK AT LOOKING FIND. HOW FELL FUNNY A SOME BODY TO FLIT NOW FAT. I WANT TO BAD A SHAPE I AM MAD CAN'T EAT TO STOP.MY FELL HURT ME. - 6/30/09

    Was this review helpful?   yes  No