Spinach soup with roast veggies base
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 cup roasted veggies (mine were parsnips, sweet potatoes, peppers and potatoes1 leek cut in half and sliced4 Tsp or 1 Tbsp chicken stock powder5 cups waterdried chili flakes (optional)1.5 cup whole milk (optional as well)
put leftover roast veg in a pot on medium heat or use a slow cooker.
add sliced leeks and sprinkle in the chicken stock powder on top. If you want to use the chili flakes add now.
let warm up a little and stir then add the water.
bring to a gentle simmer and leave for about 10 minutes.
add fresh spinach until all is wilted then remove from heat or turn off stock pot.
blend until smooth
add milk
Serving Size: makes 5-6 servings
Number of Servings: 5
Recipe submitted by SparkPeople user TOPCTURVY.
add sliced leeks and sprinkle in the chicken stock powder on top. If you want to use the chili flakes add now.
let warm up a little and stir then add the water.
bring to a gentle simmer and leave for about 10 minutes.
add fresh spinach until all is wilted then remove from heat or turn off stock pot.
blend until smooth
add milk
Serving Size: makes 5-6 servings
Number of Servings: 5
Recipe submitted by SparkPeople user TOPCTURVY.
Nutritional Info Amount Per Serving
- Calories: 138.9
- Total Fat: 3.7 g
- Cholesterol: 6.0 mg
- Sodium: 735.7 mg
- Total Carbs: 9.1 g
- Dietary Fiber: 1.4 g
- Protein: 4.3 g
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