Memories of Ireland Vegetable Soup- Part 2
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 fresh leeks, the white and pale green parts, washed and chopped1/2 bag of fresh baby spinach (approximately 5 oz) 1 large or two small parsnips, peeled and cut into medium chunkcs1 carrot, peeled and thinly chopped2 green onions, white and green parts, chopped3 tbsp finely minced sweet onion2 cups organic, low sodium chicken or vegetable broth (plus another tsp or two for sauteeing) 1/2 tsp garlic powder1-2 cups water1 tbsp butter (divided into two) 1 tsp olive oilchopped parsley & nutmeg for garnishSalt and white pepper to taste
Makes 4 1-cup servings.
In a large pot melt 1/2 butter. Add leeks and saute until they start to carmelize. Add olive oil, parsnips and carrots. Saute for another 5 minutes adding some broth if vegetables start to stick. Add 1/2 of the broth and water and reduce heat to simmer. Cook for 10-15 minutes or until carrots are soft and mixture begins to thicken.
Meanwhile in another small stock pot, melt remaining butter and saute 3 tbsp of minced onion until tender. Add green onion and cook until tender, stirring so it doesn't burn. Add spinach and stir to coat with butter. Cook for 2 minutes or until wilted, but still a bright green color. Add garlic powder, 1 cup of stock and 1/2 cup of water. Bring to a simmer then remove from heat. Set aside.
Once the leek mixture is ready, add the spinach broth and puree or blend vegetables until smooth, adding more water or broth if needed to reach desired consistency. Season with salt and pepper to taste. Can serve room temperate or hot.
Number of Servings: 4
Recipe submitted by SparkPeople user KCOPELAND0417.
In a large pot melt 1/2 butter. Add leeks and saute until they start to carmelize. Add olive oil, parsnips and carrots. Saute for another 5 minutes adding some broth if vegetables start to stick. Add 1/2 of the broth and water and reduce heat to simmer. Cook for 10-15 minutes or until carrots are soft and mixture begins to thicken.
Meanwhile in another small stock pot, melt remaining butter and saute 3 tbsp of minced onion until tender. Add green onion and cook until tender, stirring so it doesn't burn. Add spinach and stir to coat with butter. Cook for 2 minutes or until wilted, but still a bright green color. Add garlic powder, 1 cup of stock and 1/2 cup of water. Bring to a simmer then remove from heat. Set aside.
Once the leek mixture is ready, add the spinach broth and puree or blend vegetables until smooth, adding more water or broth if needed to reach desired consistency. Season with salt and pepper to taste. Can serve room temperate or hot.
Number of Servings: 4
Recipe submitted by SparkPeople user KCOPELAND0417.
Nutritional Info Amount Per Serving
- Calories: 117.0
- Total Fat: 4.4 g
- Cholesterol: 7.8 mg
- Sodium: 88.7 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 3.6 g
- Protein: 3.6 g
Member Reviews
-
AIMEELAIWA
Just made this, it is sooooo Good! Love the texture and flavor, my absolute new favorite soup. I was so excited I called my Dad and told him to stop on by to try it. Will be a staple for me. Note..I have never tried parsnips or leeks prior to this recipe, so what a great bonus to learn I love it - 2/20/10