Broccoli, Pea, Spinach Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
.5 Tbsp canola/olive oil1 med. onion, diced.5 cups water (reserved from steaming broccoli)1.25 cups Mott's Garden Cocktail1.25 cups homemade turkey stock1.5 heads broccoli, stalks included, already steamed1 cup leftover cooked peas1 cup baby spinach leaves.5 tsp dried rosemary1 tsp cumin powder.5 tsp garlic powder (not garlic salt)
Heat oil in at least a medium dutch oven. Saute onion. Add all other ingredients and simmer 10 minutes. Puree to desired consistency. (I used my stick blender and left some good size chunks of veggies as this is my preference, but you could puree it to a much finer consistency).
Serving Size: Makes 8 servings
Number of Servings: 4
Recipe submitted by SparkPeople user AZURELITE.
Serving Size: Makes 8 servings
Number of Servings: 4
Recipe submitted by SparkPeople user AZURELITE.
Nutritional Info Amount Per Serving
- Calories: 127.6
- Total Fat: 3.2 g
- Cholesterol: 2.3 mg
- Sodium: 431.8 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 5.0 g
- Protein: 6.6 g