Creamy Green Soup
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 113.5
- Total Fat: 4.3 g
- Cholesterol: 0.0 mg
- Sodium: 65.8 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 4.4 g
- Protein: 4.5 g
View full nutritional breakdown of Creamy Green Soup calories by ingredient
Introduction
Warm and smooth delicious healthy soup. Great soup to make with garden zucchini. The flavors blend nicely for a delicious and nutritious soup. Easily modified to be vegan, lactose free and always gluten free. Warm and smooth delicious healthy soup. Great soup to make with garden zucchini. The flavors blend nicely for a delicious and nutritious soup. Easily modified to be vegan, lactose free and always gluten free.Number of Servings: 12
Ingredients
-
2 onions, chopped
3 cloves garlic
1.5 cups sweet potatoes or yams, diced
3/4 cup dried split peas
2 bay leaves - DO NOT CRUMBLE
6 cups low sodium chicken broth
6 cups zucchini, diced or shredded
1 pound broccoli, chopped or frozen
4 cups or one bunch chopped fresh spinach
1 teaspoon dried basil
1 teaspoon ground black pepper
1 cup coconut milk or cream or evaporated milk
Directions
Makes 12 2 cup servings
In a large pot over medium heat, combine onion, garlic, yams, split peas, whole bay leaves and broth. Bring to a boil. Reduce heat, cover and simmer 1 hour.
Remove the bay leaves and stir in the zucchini, broccoli, basil and black pepper. Simmer 20 minutes, until broccoli is tender.
Stir in spinach and remove from heat. Puree in a blender or food processor using an immersion blender. Salt to taste if sodium is not of concern.
Number of Servings: 12
Recipe submitted by SparkPeople user NANSE2.
In a large pot over medium heat, combine onion, garlic, yams, split peas, whole bay leaves and broth. Bring to a boil. Reduce heat, cover and simmer 1 hour.
Remove the bay leaves and stir in the zucchini, broccoli, basil and black pepper. Simmer 20 minutes, until broccoli is tender.
Stir in spinach and remove from heat. Puree in a blender or food processor using an immersion blender. Salt to taste if sodium is not of concern.
Number of Servings: 12
Recipe submitted by SparkPeople user NANSE2.