Lunch

Spinach soup with roast veggies base is for Lunch.

Spinach soup with roast veggies base takes 10 minutes to prepare.

Spinach soup with roast veggies base takes 30 minutes to cook.

Spinach soup with roast veggies base makes 5 servings.

The ingredients for Spinach soup with roast veggies base are:

1 cup roasted veggies (mine were parsnips, sweet potatoes, peppers and potatoes
1 leek cut in half and sliced
4 Tsp or 1 Tbsp chicken stock powder
5 cups water
dried chili flakes (optional)
1.5 cup whole milk (optional as well)

Here is how you make Spinach soup with roast veggies base:

put leftover roast veg in a pot on medium heat or use a slow cooker. add sliced leeks and sprinkle in the chicken stock powder on top. If you want to use the chili flakes add now.let warm up a little and stir then add the water.bring to a gentle simmer and leave for about 10 minutes.add fresh spinach until all is wilted then remove from heat or turn off stock pot.blend until smoothadd milkServing Size: makes 5-6 servingsNumber of Servings: 5Recipe submitted by SparkPeople user TOPCTURVY.

The nutritional information for Spinach soup with roast veggies base is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 138.9

• Total Fat: 3.7 g
• Cholesterol: 6.0 mg
• Sodium: 735.7 mg
• Total Carbs: 9.1 g
• Dietary Fiber: 1.4 g
• Protein: 4.3 g