Spring Greens Soup

4.0
(10)

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.

Spring Greens Soup
Photo: Andy Lyons
Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
Servings:
6
Yield:
6 side-dish servings

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

  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 sautéed mushrooms and additional fresh arugula.

Nutrition Facts (per serving)

92 Calories
3g Fat
14g Carbs
4g Protein
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.

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