Spring Vegetable soup
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Spring Vegetable soup calories by ingredient
Introduction
This light soup for lunch was created by my lovely friend Iris of the food blog the daily dietribe. This light soup for lunch was created by my lovely friend Iris of the food blog the daily dietribe.Number of Servings: 4
Ingredients
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Ingredients:
4 cups chicken broth
1 cup milk (or non-dairy alternative)
1 cup of onion, diced
1 cup of carrots, diced
1 cup of celery stalks, diced
1 garlic clove, diced
2 cups fresh spinach, chopped
2 tsp. extra virgin olive oil
1/8 tsp. pepper
1/8 tsp. nutmeg
salt to taste
Directions
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.