Try this Spring Vegetable Soup (Cooking Light Magazine April 2016) recipe, or contribute your own.
Suggest a better description1. Heat a large saucepan over medium heat. Add oil; swirl to coat. Add carrots, leek, and celery. Cook 5 minutes, stirring occasionally. Add salt, pepper, and garlic. Cook 1 minute, stirring frequently. Add stock; bring to a simmer over medium-high heat. Add potatoes; reduce heat and simmer 8 minutes or until potatoes start to soften.
2. Add peas, asparagus, and beans. Simmer 4 minutes or until vegetables are crisp-tender. Add spinach, thyme, and basil, cook 1 minute. Ladle soup into bowls. Top evenly with cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (689g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 312 | ||
Calories from Fat: 75 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.4g | 11 % | |
Saturated Fat 2.3g | 12 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 16.9mg | 5 % | |
Sodium 798.2mg | 28 % | |
Potassium 1208.2mg | 32 % | |
Total Carbohydrate 41.8g | 12 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 37.1g | ||
Protein 17.9g | 26 % | |
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. |
Calories per serving: 312
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