Spring soup
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 42.3
- Total Fat: 1.6 g
- Cholesterol: 0.5 mg
- Sodium: 761.5 mg
- Total Carbs: 6.0 g
- Dietary Fiber: 1.9 g
- Protein: 2.1 g
View full nutritional breakdown of Spring soup calories by ingredient
Introduction
Mediterranean inspired. Saw it on Rachael Ray and changed it up a bit to what I had Mediterranean inspired. Saw it on Rachael Ray and changed it up a bit to what I hadNumber of Servings: 16
Ingredients
-
.5 cup, chopped Onions, raw
4 cup, sliced Fennel
4 cup Asparagus, fresh
10 tbsp Cilantro, raw
2 medium Carrots, raw
8 cup (8 fl oz) Chicken bouillon
2 cup (8 fl oz) Water, tap
1 tbsp Extra Virgin Olive Oil
2 cup Snap peas
1 serving Lemon, fresh squeezed, juice of one whole lemon
2 clove Garlic
Tips
Can puree the whole soup.
Directions
Peel carrots and cut in half (they'll be chopped after cooking)
Chop asparagus into 1 inch pieces.
Slice fennel and onion into small pieces.
Chop garlic.
Chop cilantro.
I used frozen snap peas, whole.
Place the oil, onion and fennel in a pot. Sauté until starting to caramelize. Add garlic and sauté a minute more.
Add bouillon and water (I use Better Than Bouillon Roasted Chicken base paste plus water) and stir.
Add asparagus, carrots, snap peas and cilantro.
Cook until carrots are soft, remove carrots, set aside and chop into chunks.
Take 1/2 to 3/4 of the soup and blend until creamy. Add back into pot and add carrots. Squeeze lemon into soup.
Serve at any temperature.
Serving Size: 16 1-cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user OVERWORKEDJANET.
Chop asparagus into 1 inch pieces.
Slice fennel and onion into small pieces.
Chop garlic.
Chop cilantro.
I used frozen snap peas, whole.
Place the oil, onion and fennel in a pot. Sauté until starting to caramelize. Add garlic and sauté a minute more.
Add bouillon and water (I use Better Than Bouillon Roasted Chicken base paste plus water) and stir.
Add asparagus, carrots, snap peas and cilantro.
Cook until carrots are soft, remove carrots, set aside and chop into chunks.
Take 1/2 to 3/4 of the soup and blend until creamy. Add back into pot and add carrots. Squeeze lemon into soup.
Serve at any temperature.
Serving Size: 16 1-cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user OVERWORKEDJANET.