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Nutrition Facts
| Serving Size | 1 cup |
| Amount Per Serving | |
| Calories | 0 |
% Daily Value | |
| Total Fat g | % |
Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
|---|---|---|---|---|
5 min. |
35 min. |
40 min. |
8 |
0 |
Winter Green Super Soup
Ingredients:
1 onion, diced
2 tsp garlic, minced
2 tablespoons extra virgin olive oil
1/2 leek, washed, sliced
3 potatoes, cubed with skin on
1 quart low-sodium broth (vegetarian or chicken)
1 cup arugula
1 cup spinach, raw
Bay leaf
1 tsp dried thyme
2 tsp Italian seasoning
Black pepper to taste
4 cups fresh broccoli florets
1/2 cup chopped parsley
1 cup water
1 can evaporated skim milk or fat-free half-n-half
2 tsp garlic, minced
2 tablespoons extra virgin olive oil
1/2 leek, washed, sliced
3 potatoes, cubed with skin on
1 quart low-sodium broth (vegetarian or chicken)
1 cup arugula
1 cup spinach, raw
Bay leaf
1 tsp dried thyme
2 tsp Italian seasoning
Black pepper to taste
4 cups fresh broccoli florets
1/2 cup chopped parsley
1 cup water
1 can evaporated skim milk or fat-free half-n-half
Instructions:
Saute the onion and garlic in the olive oil over medium heat in a large Dutch oven or nonstick wok. Cook until it is lightly golden, about 3 minutes.
Add the leek, potatoes, broth, arugula, spinach and seasonings and simmer over low heat, covered, for about 20 minutes.
Add the broccoli and parsley, cover, and simmer on low for another 15 minutes.
Add a little water and a can of evaporates skim milk. Puree in the blender. Chill until ready to serve or reheat and serve in a bowl with a sprinkle of grated cheddar (or Parmesan) cheese and chopped parsley on top.