Spring Vegetable Soup

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* Exported from MasterCook *

 

Spring Vegetable Soup

 

Recipe By :Lucy Saunders

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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vegetable oil cooking spray

1 cup well-washed and sliced leeks -- (cut in half lengthwise,

then into 1/2-inch slices)

1/2 cup thinly sliced celery

1/2 cup thinly sliced carrot

1/3 cup thinly sliced turnip

1/3 cup 1/2-inch-thick yellow squash slices

1 teaspoon fennel seeds -- crushed

1/2 teaspoon dried rosemary

1/2 teaspoon dried thyme

4 1/4 cups vegetable stock

1/2 cup frozen peas -- thawed

1 tablespoon chopped fresh parsley

1/8 teaspoon salt

freshly ground pepper -- to taste

1 1/2 cups very thinly sliced spinach or Swiss chard

leaves

 

Spray a 12-inch nonstick skillet evenly with vegetable oil cooking spray. Set

skillet over medium heat and add leeks, celery, carrots, turnips, and squash.

Saute, stirring often, until vegetables are fork-tender, about 15-20 minutes.

Add fennel, rosemary, and thyme; stir and saute for 1 minute longer. Remove

from heat.

 

Put sauteed vegetables in a 3-quart soup pot over medium heat. Pour in stock

and bring to a simmer. Partially cover pot, reduce heat to low, and cook for 10

minutes. Add peas, parsley, salt, and pepper. Simmer for 3 minutes more.

Taste and adjust seasonings if necessary.

 

Place 1/4 cup of the spinch or chard in the bottom of each soup bowl. Ladle 1

cup of the soup over the greens and serve immediately.

 

Source:

" Seasonal Soups "

Copyright:

" 1991 by Lucy Saunders, Inc. "

 

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Per Serving (excluding unknown items): 131 Calories; 3g Fat (19.4% calories from

fat); 5g Protein; 22g Carbohydrate; 3g Dietary Fiber; 2mg Cholesterol; 1214mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat.

 

NOTES : Dieters will love this light soup developed be Alex Panozzo of the

Heartland Spa, as it has just 50 calories per 8-ounce serving.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0