Spring Vegetable Soup

Spring Vegetable Soup Ingredients

1 tb Olive oil	6 c Vegetable broth; heated
1 md Onion; minced (1 cup)	2 c Shredded romaine lettuce
1 sm Garlic clove; minced	1/2 ts Salt
1 lg Carrot; finely diced	1/4 ts Freshly ground black pepper
(3/4 cup)	Lemon wedges for serving
1 c Shelled fresh or frozen

Instructions for Spring Vegetable Soup

4 T0 6 SERVINGS DAIRY-FREE This soup is easy to make and requires very little cooking, which means the vegetables stay fresh-tasting and flavorful. The first peas of the season would be the best choice, but frozen peas are an excellent alternative. Accompany this soup with Melba toasts. In large saucepan, heat oil over medium heat. Add onion, garlic and carrot and cook, stirring occasionally, until onion is soft and beginning to brown, about 10 minutes. Add peas and cook, stirring, 1 minute. Add hot broth and bring to boil. Cook 1 minute. Stir in lettuce, salt and pepper. Serve hot with lemon wedges to squeeze into each portion. PER SERVING: 115 CAL.; 6G PROT.; 5G TOTAL FAT (1G SAT. FAT); 15G CARB.; 0 CHOL.; 1,550 MG SOD.; 3G FIBER Converted by MC_Buster. By Kathleen on May 09, 1999. Recipe by: Vegetarian Times Magazine, May 1999, page 35 Converted by MM_Buster v2.0l.

Main Ingredient: SoupCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Carrot	Garlic	Lemon	Olive Oil
Onion	Romaine	Salt

Vegetables Carrot Olive oil Onion Garlic Romaine Lemon Lettuce Soup Lunch

for flavor and categorization

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