Spring Vegetable Soup

[Guest guest]

I would add some small white canned beans to this soup to pump up the

protein and the fiber. There have been studies that show that if you eat

soup for lunch you will eat less during the rest of the day. This still

needs beans to be more filling for me. Kathleen

 

* Exported from MasterCook *

 

Spring Vegetable Soup

 

Recipe By : www.vegetariantimes.com 5/00

Serving Size : 4 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

1 medium onion -- minced (1 cup)

1 small garlic clove -- minced

1 large carrot finely diced -- (3/4 cup)

1 cup shelled fresh or frozen peas -- thawed

6 cups vegetable broth -- heated

2 cups shredded romaine lettuce

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Lemon wedges for serving

 

4 to 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.; 1,550mg sod.; 3g fiber

 

 

 

 

 

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