Thea's Chickenless Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 Large carrots - chopped2 Large parsnips - chopped2 Large stalks of celery - chopped1 fennel bulb - chopped4 small, peeled potatoes, chopped1 medium sweet potato, chopped2 medium shallots, chopped2 leeks, chopped4 sprigs of parsley, chopped or 2 Tbsp dried3 cups of fresh baby spinach8 cups of low-sodium, fat free chicken broth1 TBSP Extra virgin Olive OilOptional Parmesan or Romano Cheese (upon serving)
1. Chop all of your vegetables to the desired consistency. You can make it very chunky or you can dice the veggies.
2. Heat the Extra Virgin olive oil in a stockpot. Saute the shallots and leeks until tender.
3. Add your Root veggies (everything but the spinach & parsley) and cook over medium heat for about 10-15 minutes until tender, stirring frequently; don't allow to brown.
4. Add the stock and bring to a low boil. Reduce to a simmer.
5. Add spinach and parsley.
Simmer until veggies are all tender, minimum of 10-15 minutes, longer if desired.
Sprinkle with grated Parmesan or Romano cheese to give it a little zip!
Number of Servings: 10
Recipe submitted by SparkPeople user ~**THEA**~.
2. Heat the Extra Virgin olive oil in a stockpot. Saute the shallots and leeks until tender.
3. Add your Root veggies (everything but the spinach & parsley) and cook over medium heat for about 10-15 minutes until tender, stirring frequently; don't allow to brown.
4. Add the stock and bring to a low boil. Reduce to a simmer.
5. Add spinach and parsley.
Simmer until veggies are all tender, minimum of 10-15 minutes, longer if desired.
Sprinkle with grated Parmesan or Romano cheese to give it a little zip!
Number of Servings: 10
Recipe submitted by SparkPeople user ~**THEA**~.
Nutritional Info Amount Per Serving
- Calories: 155.2
- Total Fat: 1.8 g
- Cholesterol: 0.0 mg
- Sodium: 488.8 mg
- Total Carbs: 30.4 g
- Dietary Fiber: 5.1 g
- Protein: 5.8 g
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