Spring Vegetable Soup - 8.8g Carbs, 2.3g Fiber
From: By Fiona Haynes, About.com Guide
This soup is a light, healthy soup that's perfect for spring days.
Use vegetable broth to keep it vegetarian, and if you need to eat
gluten free, check that your broth is indeed gluten free. Kitchen
Basics and Pacific Brands are two such brands.
Low fat and low calorie, this healthy broth-based soup is perfect
for a cool and wet spring day. Serve with some a healthy sandwich
of lean turkey, lettuce, tomato and mustard on whole grain bread.
Prep Time: 15 min
Cook Time: 25 min
Total Time: 40 min
1 tsp olive oil
2 cloves garlic, minced
1 small onion, diced
2 stalks celery, chopped
2 medium leeks, white part only, chopped
2 medium carrots, halved lengthwise, then sliced
1 medium zucchini, halved lengthwise, then sliced
1 cup frozen peas
1 tsp oregano
1 tsp dried basil
1 tsp dried thyme
6 cups fat-free, low sodium vegetable or chicken broth
2 cups fresh baby spinach
1/4 cup fresh parsley, chopped
Heat oil in Dutch oven on medium heat. Saute garlic, onions, celery, leeks
and carrots until softened, about 6-7 minutes. Add zucchini and saute for another 2-3 minutes. Add peas, sprinkle dried herbs, and stir for 1 minute.
Add broth. Bring to boil, then cover and simmer for 10 minutes. Add spinach
and fresh parsley; stir and simmer for 2 minutes.
Season with a little Kosher salt and black pepper to taste.
Serves: 8
Nutrition per Serving:
50 Calories, 5 Calories from Fat, 0.8g Total Fat, 0.1g Sat, 0mg Cholesterol, 71mg Sodium, 8.8g Carbs, 2.3g Fiber, 2.5g Protein
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