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Name: Green Vegetable Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 2
Cuisine: not set
Ingredients: 2 tablespoon Olive oil; 1 Onion roughly chopped; 1 head Broccoli trimmed to small florets; 1 Zucchini cut into half moons; 3 cloves Garlic roughly chopped; 5 ounces Baby spinach; Ground black pepper to taste; 3 1/2 cups Water; Chicken bouillon to taste

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INGREDIENTS

2 tablespoon Olive oil
1 Onion ; roughly chopped
1 head Broccoli ; trimmed to small florets
1 Zucchini ; cut into half moons
3 cloves Garlic ; roughly chopped
5 ounces Baby spinach
Ground black pepper ; to taste
3 1/2 cups Water
Chicken bouillon ; to taste

Servings

INSTRUCTIONS

In a large stock pot or Dutch oven, heat the olive oil over medium heat. Add the onions, broccoli and zucchini and saute for 5 minutes. Add the garlic and spinach, and saute for 2 minutes more. Add the black pepper and water and bring to a boil. Add the bouillon and simmer for 15 minutes or until vegetables are tender. Remove from the heat. In batches, place the vegetables in the blender with one ladle of cooking liquid. First blend, then liquify the soup. If needed, add more cooking liquid to bring to desired consistency. (Note: there will be cooking liquid left over). Discard unused cooking liquid and return the blended soup back to the pot over low heat. Season with more bouillon to taste, if needed. Serve.

NOTES

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Green Vegetable Soup

2 tablespoon Olive oil
1 Onion roughly chopped
1 head Broccoli trimmed to small florets
1 Zucchini cut into half moons
3 cloves Garlic roughly chopped
5 ounces Baby spinach
 Ground black pepper to taste
3 1/2 cups Water
 Chicken bouillon to taste

In a large stock pot or Dutch oven, heat the olive oil over medium heat.  Add the onions, broccoli and zucchini and saute for 5 minutes.  Add the garlic and spinach, and saute for 2 minutes more.  Add the black pepper and water and bring to a boil.  Add the bouillon and simmer for 15 minutes or until vegetables are tender.  Remove from the heat.  In batches, place the vegetables in the blender with one ladle of cooking liquid.  First blend, then liquify the soup.  If needed, add more cooking liquid to bring to desired consistency.  (Note: there will be cooking liquid left over).  Discard unused cooking liquid and return the blended soup back to the pot over low heat.  Season with more bouillon to taste, if needed.  Serve.

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Nutrition

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Serving Size: 1 Serving (955g)
Recipe Makes: 2 Servings

Calories: 206
Calories from Fat: 48 (23%)

Amt Per Serving		% DV

	Total Fat 5.3g	7 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 2.6g
	Polyunsanturated Fat 0.8g
Cholesterol 0.2mg		0 %
Sodium 205.5mg		7 %
Potassium 1729.5mg		46 %
Total Carbohydrate 34.9g		10 %
	Dietary Fiber 11.7g	47 %
	Sugars, other 23.2g
Protein 13.2g		19 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 206

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