Spring Greens Soup Recipe
Recipe By Better Homes and Gardens
To make this spring soup recipe vegetarian, simply use vegetable broth instead of chicken broth. Spinach, arugula, and a big handful of parsley give this low-calorie spring vegetable soup its seasonal flair.
4
21 Rating -
Rate
Non Vegdiet
35minstotal
20minsPrep
15minsCook
35m.total
20m.Prep
15m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Spring Greens Soup Recipe
- 0.17 Medium onion, halved and sliced
- 0.17 tablespoon Cooking oil
- 1/2 cup Reduced sodium chicken broth or vegetable broth
- 1/25-0.08 teaspoon Freshly ground black pepper
- As required Salt
- 2 ounce Yukon gold potatoes, quartered
- 1/2 cup Sliced fresh mushrooms
- 0.33 tablespoon Butter
- 1/2 cup Fresh spinach leaves
- 1/2 cup Fresh arugula leaves
- 0.33 cup Fresh italian parsley leaves and tender stems
- As required Fresh arugula
Nutrition
value
value
224
calories per serving
6 g Fat22 g Protein15 g Carbs5 g FiberOther
Current Totals
- Fat6g
- Protein22g
- Carbs15g
- Fiber5g
MacroNutrients
- Carbs15g
- Protein22g
- Fiber5g
Fats
- Fat6g
Vitamins & Minerals
- Calcium213mg
- Iron4mg
- Vitamin A2224mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B35mg
- Vitamin B6< 1mg
- Vitamin B9206mcg
- Vitamin B120mcg
- Vitamin C56mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium145mg
- Manganese1mg
- Phosphorus193mg
- Selenium18mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Better Homes and Gardens