SPINACH VEGETABLE SOUP
Here's a thick and creamy soup that combines a bevy of vegetables with herbs for unbeatable flavor. Jennifer Neilsen of Williamston, North Carolina sent the low-fat recipe.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a Dutch oven, saute onion and celery in butter until tender. Add the broth, potatoes, turnip, carrot, green pepper and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. , Stir in spinach and corn; cool slightly. Puree half of the soup in a blender; return to the pan and heat through.
Nutrition Facts : Calories 139 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 788mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges
FRESH AND HEALTHY SPINACH SOUP
Steps:
- Gather the ingredients.
- In a large saucepan or Dutch oven, heat the oil. Sauté the potato, onion, celery, and garlic for 5 minutes.
- Add the chicken broth and fat-free milk. Bring to a boil, cover, and simmer on low for 10 minutes.
- Stir in half of the spinach, cover, and simmer for 10 more minutes.
- Cool slightly, then transfer the soup to a blender. Work in 2 batches if necessary to keep the hot soup from overflowing the blender as you blend. Alternatively, an immersion blender can be used to blend the soup in the pot. Add the remaining fresh spinach to the soup and blend until smooth.
- Taste for seasoning and serve.
Nutrition Facts : Calories 130 kcal, Carbohydrate 20 g, Cholesterol 5 mg, Fiber 2 g, Protein 8 g, SaturatedFat 0 g, Sodium 717 mg, Sugar 8 g, Fat 3 g, ServingSize 4 servings, UnsaturatedFat 0 g
RAVIOLI AND VEGETABLE SOUP
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery and thyme and cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes. Add the broth and 3 cups water and increase the heat to high. Cover and bring to a boil, then add the ravioli. Reduce the heat to medium and simmer until the ravioli are tender (see label for approximate cooking time).
- Add the escarole to the soup and cook, stirring, until wilted. Season with salt and pepper. Ladle the soup into bowls and sprinkle with the cheese. Serve with the bread.
CUSTOMIZABLE VEGETABLE SOUP
Use our choose-your-own-adventure formula to make a big batch of soup starring any vegetables you please. Use vegetable broth or water to make it vegetarian, and omit the Parmesan to make it vegan. Check out our step-by-step guide.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Yield Makes 10 cups
Number Of Ingredients 16
Steps:
- In a large pot, heat oil over medium-high. Add onion, garlic, carrot, and celery. Season with salt and cook, stirring, until onion is translucent, about 3 minutes.
- Stir in oregano or thyme and/or tomato paste or Parmesan rind.
- Stir in hard, starchy vegetables and broth. Bring to a boil, then reduce to a simmer and cook 5 minutes.
- Stir in quick-cooking vegetables. Return to a boil, then reduce to a simmer and cook 5 minutes more.
- Stir in rice and greens. Heat through. Adjust seasoning with salt as desired.
- Ladle soup into bowls. Drizzle with oil; sprinkle with Parmesan and herbs. Serve with crostini.
SPINACH SOUP
A vibrant green blended soup with half-fat crème fraîche that's healthy and filling - make a batch and freeze
Provided by Caroline Hire - Food writer
Categories Lunch, Soup
Time 35m
Number Of Ingredients 9
Steps:
- Heat the butter in a large saucepan. Add the spring onions, leek, celery and potato. Stir and put on the lid. Sweat for 10 minutes, stirring a couple of times.
- Pour in the stock and cook for 10 - 15 minutes until the potato is soft.
- Add the spinach and cook for a couple of minutes until wilted. Use a hand blender to blitz to a smooth soup.
- Stir in the crème fraîche. Reheat and serve.
Nutrition Facts : Calories 192 calories, Fat 12.6 grams fat, SaturatedFat 7.2 grams saturated fat, Carbohydrate 13.1 grams carbohydrates, Sugar 4.4 grams sugar, Fiber 5.4 grams fiber, Protein 6.5 grams protein, Sodium 2 milligram of sodium
CROCK POT SPINACH-TOMATO-VEGETABLE SOUP
Modified version of a recipe from the Weight Watchers website. It's easy, delicious, nutritious, filling, and ZERO points!
Provided by Barb Witherspoon
Categories Vegetable
Time 5h10m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Place all ingredients in a slow cooker.
- Cover and cook on high for 5 hours.
- Remove bay leaves, stir and serve.
Nutrition Facts : Calories 34.6, Fat 0.4, SaturatedFat 0.1, Sodium 42.1, Carbohydrate 7.2, Fiber 2.5, Sugar 3.6, Protein 1.9
SPINACH AND VEGETABLE SOUP WITH RADISHES
Spinach and vegetable soup with radishes.
Provided by Melissa
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 1h20m
Yield 4
Number Of Ingredients 11
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add spinach, cover, and steam until tender, 2 to 6 minutes. Keep warm.
- Place carrots and cabbage into a separate pot with water to cover.
- Place yucca into another pot and fill with water to cover. Bring to a boil, cover and cook until tender, about 15 minutes. Transfer soft yucca to carrot-cabbage pot. Stir in zucchini. Toss in cilantro leaves. Add additional water as needed to cover and bring to a boil; stir in chicken bouillon cubes and turmeric. Reduce heat and let simmer until all vegetables are soft, 10 to 15 minutes.
- Divide soup between serving bowls. Add spinach, top with radishes, and place lemon slices on the sides of the bowls.
Nutrition Facts : Calories 396.8 calories, Carbohydrate 91.4 g, Cholesterol 0.3 mg, Fat 1.2 g, Fiber 16.3 g, Protein 14.7 g, SaturatedFat 0.3 g, Sodium 813.6 mg, Sugar 18.9 g
HEARTY SPINACH & WHITE BEAN VEGETABLE SOUP
This soup is packed full of flavor and hearty vegetables. The beans add the protein. (Adapted from Food.com #184846)
Provided by KelliAnn
Categories Vegan
Time 5h15m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Place all of the ingredients in your crock pot. Cover and cook on high for 4-5 hours (depending on your cooker).
- Can add a pinch to 1/2 teaspoon of crushed red pepper as well, depending upon your taste.
- Remove bay leaves before serving.
Nutrition Facts : Calories 93.7, Fat 0.8, SaturatedFat 0.1, Sodium 165.8, Carbohydrate 19, Fiber 5.1, Sugar 3.9, Protein 5
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