Recipes and Cooking Spring Greens Soup 4.0 (10) 1 Review 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 1, 2010 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 20 mins Cook Time: 15 mins Total Time: 35 mins Servings: 6 Yield: 6 side-dish servings Jump to Nutrition Facts Ingredients 1 medium onion, halved and sliced 1 tablespoon cooking oil 3 cup reduced-sodium chicken broth or vegetable broth ¼ - ½ teaspoon freshly ground black pepper Salt 12 ounce Yukon gold potatoes, quartered 3 cup sliced fresh mushrooms (optional) 2 tablespoon butter 3 cup fresh spinach leaves 3 cup fresh arugula leaves 2 cup fresh Italian (flat-leaf) parsley leaves and tender stems Fresh arugula Directions 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. 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. 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 sautéed mushrooms and additional fresh arugula. Rate it Print Nutrition Facts (per serving) 92 Calories 3g Fat 14g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 92 % Daily Value * Total Fat 3g 4% Sodium 412mg 18% Total Carbohydrate 14g 5% Total Sugars 2g Protein 4g Vitamin C 44.3mg 222% Calcium 70.7mg 5% Iron 2.3mg 13% Potassium 499mg 11% Folate, total 84.7mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.