Try this Spring Vegetable Soup recipe, or contribute your own.
Suggest a better description4 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 By Kathleen
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Serving Size: 1 Serving (53g) | ||
Recipe Makes: 4 servings | ||
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Calories: 20 | ||
Calories from Fat: 9 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.2mg | 0 % | |
Potassium 111.3mg | 3 % | |
Total Carbohydrate 4.5g | 1 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 2.5g | ||
Protein 0.8g | 1 % | |
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: 20
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