Spring Vegetable soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Ingredients:4 cups chicken broth1 cup milk (or non-dairy alternative)1 cup of onion, diced1 cup of carrots, diced1 cup of celery stalks, diced1 garlic clove, diced2 cups fresh spinach, chopped2 tsp. extra virgin olive oil1/8 tsp. pepper1/8 tsp. nutmegsalt to taste
1. Heat olive oil in a medium-large saucepan. Add onions and saute 2-3 minutes.
2. Add carrots and celery and saute 8-10 minutes, stirring occasionally.
3. Add chicken broth and bring to a boil. Reduce heat to low. Cover and simmer 10 minutes.
4. Add spinach and cook, uncovered, another 2-3 minutes.
5. Puree half of soup in the blender and then return to pot. Stir in 1 cup milk and reheat. Add spices and heat gently approximately 5 more minutes.
Serves 4
Makes
Number of Servings: 4
Recipe submitted by SparkPeople user THEFEISTYFORK.
2. Add carrots and celery and saute 8-10 minutes, stirring occasionally.
3. Add chicken broth and bring to a boil. Reduce heat to low. Cover and simmer 10 minutes.
4. Add spinach and cook, uncovered, another 2-3 minutes.
5. Puree half of soup in the blender and then return to pot. Stir in 1 cup milk and reheat. Add spices and heat gently approximately 5 more minutes.
Serves 4
Makes
Number of Servings: 4
Recipe submitted by SparkPeople user THEFEISTYFORK.
Nutritional Info Amount Per Serving
- Calories: 125.4
- Total Fat: 5.1 g
- Cholesterol: 13.1 mg
- Sodium: 1,628.2 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 2.5 g
- Protein: 5.5 g
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