Creamy spinach zucchini and asparagus soup

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 69.2
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 62.2 mg
  • Total Carbs: 15.6 g
  • Dietary Fiber: 4.0 g
  • Protein: 2.6 g

View full nutritional breakdown of Creamy spinach zucchini and asparagus soup calories by ingredient


Introduction

Other green vegetables could be added as well or instead of those listed. Other green vegetables could be added as well or instead of those listed.
Number of Servings: 6

Ingredients

    1 cup, sliced Zucchini
    1 medium (2-1/4" to 3-1/4" dia.) Potato, raw
    10 spear, medium (5-1/4" to 7" lo Asparagus, fresh
    2 cup Spinach, fresh
    .5 cup, chopped Onions, raw
    2 clove Garlic
    5 cup Homemade vegetable stock (by ABOGLESBEE)
    3 sprigs Parsley

Tips

can be served creamy or leave it a little chunky


Directions

peel zucchini and potato, then slice. Cut asparagus into 1 inch bits. Saute onions in about 4 tbs. vegetable broth in a large pot. Add minced garlic and cook over medium heat until onions are translucent. Add the stock and simmer for about 30 minutes to an hour. Add spinach and allow to cool slightly. Pour into blender in small batches and chop until mixture is creamy.

Serving Size: about 8-10 1 cup servings