Spinach soup with roast veggies base

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 138.9
  • Total Fat: 3.7 g
  • Cholesterol: 6.0 mg
  • Sodium: 735.7 mg
  • Total Carbs: 9.1 g
  • Dietary Fiber: 1.4 g
  • Protein: 4.3 g

View full nutritional breakdown of Spinach soup with roast veggies base calories by ingredient


Introduction

soup made with leftover roasted vegetables as the thickener soup made with leftover roasted vegetables as the thickener
Number of Servings: 5

Ingredients

    1 cup roasted veggies (mine were parsnips, sweet potatoes, peppers and potatoes
    1 leek cut in half and sliced
    4 Tsp or 1 Tbsp chicken stock powder
    5 cups water
    dried chili flakes (optional)
    1.5 cup whole milk (optional as well)

Tips

If you are going to serve immediately then add the milk after blending and warm through again. If you are going to portion out and save then do not add the milk until you are going to heat up the portion. Or if you don't want the milk just leave out. I used whole milk as that was what was in the fridge at the time but there is no reason you cannot use any other mile such as semi or semi skinned etc.


Directions

put leftover roast veg in a pot on medium heat or use a slow cooker.
add sliced leeks and sprinkle in the chicken stock powder on top. If you want to use the chili flakes add now.
let warm up a little and stir then add the water.
bring to a gentle simmer and leave for about 10 minutes.
add fresh spinach until all is wilted then remove from heat or turn off stock pot.
blend until smooth
add milk

Serving Size: makes 5-6 servings

Number of Servings: 5

Recipe submitted by SparkPeople user TOPCTURVY.