Broccoli, Pea, Spinach Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 127.6
- Total Fat: 3.2 g
- Cholesterol: 2.3 mg
- Sodium: 431.8 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 5.0 g
- Protein: 6.6 g
View full nutritional breakdown of Broccoli, Pea, Spinach Soup calories by ingredient
Introduction
Created this tasty soup using leftovers! I sprinkled Herbamare seasoning on mine at the table. Very good! Created this tasty soup using leftovers! I sprinkled Herbamare seasoning on mine at the table. Very good!Number of Servings: 4
Ingredients
-
.5 Tbsp canola/olive oil
1 med. onion, diced
.5 cups water (reserved from steaming broccoli)
1.25 cups Mott's Garden Cocktail
1.25 cups homemade turkey stock
1.5 heads broccoli, stalks included, already steamed
1 cup leftover cooked peas
1 cup baby spinach leaves
.5 tsp dried rosemary
1 tsp cumin powder
.5 tsp garlic powder (not garlic salt)
Directions
Heat oil in at least a medium dutch oven. Saute onion. Add all other ingredients and simmer 10 minutes. Puree to desired consistency. (I used my stick blender and left some good size chunks of veggies as this is my preference, but you could puree it to a much finer consistency).
Serving Size: Makes 8 servings
Number of Servings: 4
Recipe submitted by SparkPeople user AZURELITE.
Serving Size: Makes 8 servings
Number of Servings: 4
Recipe submitted by SparkPeople user AZURELITE.
