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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 52.4
  • Total Fat: 3.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 47.3 mg
  • Total Carbs: 4.7 g
  • Dietary Fiber: 1.1 g
  • Protein: 0.9 g

View full nutritional breakdown of Mediterranean Spring Soup calories by ingredient
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Mediterranean Spring Soup

Submitted by: BOIRINA

Introduction

A taste of the sun. A taste of the sun.
Number of Servings: 8

Ingredients

    Cabbage, chinese (pak-choi), raw, 300 grams
    Carrots, raw, 100 grams
    Green Peppers (bell peppers), 75 grams
    Leeks, 60 grams
    Fennel, 25 grams
    1 vegetable cube low sodium (optional)
    Olive Oil, 2 tbsp
    Basil, 3 leaves
    Marjoram, dried, 1 tsp
    Water, tap or bottled, depending on the quality of tap water where you live. 1 cup to cook the vegetables, and as much as you want to thin the broth.

Directions

Cut half the cabbage in big pieces and finely chop the other half. Put the big pieces in the pot and keep the rest.
Peel the carrots, seed the pepper, and clean the leeks and fennel. Cut it all in pieces (1in) and put it in the pot.
Add the vegetable soup cube (optional), the dried marjoram and the olive oil.
Add 1 cup water. Cover. Cook until the vegetables are tender.
Mix it all with a blender.
Add water until you get the desired thickness (for me it is usually a bit thicker than broth). Then add the rest of the cabbage and the basil leaves also finely chopped. You can also add two branches of fresh marjoram if you have it.
Let it cook until the cabbage is cooked but firm. Remove the fresh marjoram before serving if you have used it. Can be served hot or cold with some freshly minced basil, coriander or dill.

Number of Servings: 8

Recipe submitted by SparkPeople user BOIRINA.






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