A good home-made green vegetable soup … There is nothing better to warm up! Simple, fast and so much better than the can soup! The green soup recipe is also very comforting, packed with vitamins and low in calories. What I like about this soup is that you can vary the recipe according to what you have in your fridge.
The Phytochemicals that you will find in this green soup recipe will contribute to heart health, folic acid, vitamin E, fiber and antioxidants, thanks to all its green vegetables !
| Nutrition Facts | |
| Servings: 8 | |
| Amount per serving | |
| Calories | 194 |
| % Daily Value* | |
| Total Fat 6g | 8% |
| Saturated Fat 1.3g | 6% |
| Cholesterol 5mg | 2% |
| Sodium 335mg | 15% |
| Total Carbohydrate 25.9g | 9% |
| Dietary Fiber 4.1g | 14% |
| Total Sugars 4.5g | |
| Protein 10.8g | |
| Vitamin D 0mcg | 0% |
| Calcium 56mg | 4% |
| Iron 2mg | 12% |
| Potassium 717mg | |
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| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Servings |
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Ingredients
- 2 tablespoons of olive or vegetable oil
- 3 celery stalks finely chopped
- 1 leek finely chopped, white and light green parts only
- 2 cloves garlic minced
- 3/4 cups green split peas
- 1 large potato for baking peeled and diced
- 2 cups of broccoli finely chopped
- 5 cups of spinach
- 1/2 teaspoon of salt
- 1/4 teaspoon white pepper
- 6 cup vegetable broth
Ingredients
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Instructions
- Heat the oil over low or medium heat in a large saucepan; add the celery, leek and garlic, cover the pan and sweat the vegetables until softened, stirring occasionally, for about 10 minutes.
- Stir in the peas, potato, broccoli salt and pepper.
- Add 6 cups of vegetable broth and bring to a boil; lower the heat, cover and simmer for 30 minutes.
- Stir in spinach, cover and simmer until tender, about 4 minutes.
- Blend the soup in the blender until a have a smooth texture.
