Spring Greens Soup

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4.0 by 8 people

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  • Makes: 6 servings
  • Makes: 6 side-dish servings
  • Prep: 20 mins
  • Cook: 15 mins

Spring Greens Soup

Directions

  1. In 3-quart saucepan cook onion in hot oil over medium heat for 5 minutes. Add broth, pepper, and salt to taste. Bring to boiling. Add potatoes and return to boiling; reduce heat. Simmer, covered, for 10 minutes.
  2. Meanwhile, in a large skillet cook mushrooms in hot butter over medium heat for 6 to 8 minutes or until tender and liquid has evaporated; set aside.
  3. Remove saucepan from heat. Use an immersion blender to blend onion-potato mixture until almost smooth. Add spinach, the 3 cups arugula, and the parsley. Return to heat. Bring to boiling; remove from heat. Using immersion blender, puree soup again until nearly smooth and flecks of green remain. Season to taste with salt. Serve immediately topped with sauteed mushrooms and additional fresh arugula.
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Nutrition Facts (Spring Greens Soup)

  • Per serving:
  • 92 kcal cal.,
  • 3 g fat
  • (0 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 0 mg chol.,
  • 412 mg sodium,
  • 14 g carb.,
  • 3 g fiber,
  • 2 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (1)

8 Ratings
1504 Days Ago
I made the soup exactly per the ingredients except I cut it in half. The parsley flavor overwhelmed the arugula and spinach. It tasted a little bland so I added some Parmesan cheese at the end. This was a test run for a dinner party I'm planning the week. This soup will not be on the menu.

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