Thea's Chickenless Vegetable Soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 155.2
- Total Fat: 1.8 g
- Cholesterol: 0.0 mg
- Sodium: 488.8 mg
- Total Carbs: 30.4 g
- Dietary Fiber: 5.1 g
- Protein: 5.8 g
View full nutritional breakdown of Thea's Chickenless Vegetable Soup calories by ingredient
Introduction
Great low-calorie way to get your daily veggies in! This can be made with any type of broth, chicken, turkey, vegetable, beef. The chicken is a hit in our house, sprinkled with grated parmesan/romano cheese. YUM!!! Makes 8-10 12-oz servings!!!! Great low-calorie way to get your daily veggies in! This can be made with any type of broth, chicken, turkey, vegetable, beef. The chicken is a hit in our house, sprinkled with grated parmesan/romano cheese. YUM!!! Makes 8-10 12-oz servings!!!!Number of Servings: 10
Ingredients
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2 Large carrots - chopped
2 Large parsnips - chopped
2 Large stalks of celery - chopped
1 fennel bulb - chopped
4 small, peeled potatoes, chopped
1 medium sweet potato, chopped
2 medium shallots, chopped
2 leeks, chopped
4 sprigs of parsley, chopped or 2 Tbsp dried
3 cups of fresh baby spinach
8 cups of low-sodium, fat free chicken broth
1 TBSP Extra virgin Olive Oil
Optional Parmesan or Romano Cheese (upon serving)
Directions
1. Chop all of your vegetables to the desired consistency. You can make it very chunky or you can dice the veggies.
2. Heat the Extra Virgin olive oil in a stockpot. Saute the shallots and leeks until tender.
3. Add your Root veggies (everything but the spinach & parsley) and cook over medium heat for about 10-15 minutes until tender, stirring frequently; don't allow to brown.
4. Add the stock and bring to a low boil. Reduce to a simmer.
5. Add spinach and parsley.
Simmer until veggies are all tender, minimum of 10-15 minutes, longer if desired.
Sprinkle with grated Parmesan or Romano cheese to give it a little zip!
Number of Servings: 10
Recipe submitted by SparkPeople user ~**THEA**~.
2. Heat the Extra Virgin olive oil in a stockpot. Saute the shallots and leeks until tender.
3. Add your Root veggies (everything but the spinach & parsley) and cook over medium heat for about 10-15 minutes until tender, stirring frequently; don't allow to brown.
4. Add the stock and bring to a low boil. Reduce to a simmer.
5. Add spinach and parsley.
Simmer until veggies are all tender, minimum of 10-15 minutes, longer if desired.
Sprinkle with grated Parmesan or Romano cheese to give it a little zip!
Number of Servings: 10
Recipe submitted by SparkPeople user ~**THEA**~.
Member Ratings For This Recipe
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