Lunch

Spring Vegetable soup is for Lunch.

Spring Vegetable soup takes 10 minutes to prepare.

Spring Vegetable soup takes 30 minutes to cook.

Spring Vegetable soup makes 4 servings.

The ingredients for Spring Vegetable soup are:

Ingredients:
4 cups chicken broth
1 cup milk (or non-dairy alternative)
1 cup of onion, diced
1 cup of carrots, diced
1 cup of celery stalks, diced
1 garlic clove, diced
2 cups fresh spinach, chopped
2 tsp. extra virgin olive oil
1/8 tsp. pepper
1/8 tsp. nutmeg
salt to taste

Here is how you make Spring Vegetable soup:

1. Heat olive oil in a medium-large saucepan. Add onions and saute 2-3 minutes. 2. Add carrots and celery and saute 8-10 minutes, stirring occasionally. 3. Add chicken broth and bring to a boil. Reduce heat to low. Cover and simmer 10 minutes. 4. Add spinach and cook, uncovered, another 2-3 minutes. 5. Puree half of soup in the blender and then return to pot. Stir in 1 cup milk and reheat. Add spices and heat gently approximately 5 more minutes.Serves 4MakesNumber of Servings: 4Recipe submitted by SparkPeople user THEFEISTYFORK.

The nutritional information for Spring Vegetable soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 125.4

• Total Fat: 5.1 g
• Cholesterol: 13.1 mg
• Sodium: 1,628.2 mg
• Total Carbs: 13.5 g
• Dietary Fiber: 2.5 g
• Protein: 5.5 g

The dietary needs meet for Spring Vegetable soup is Gluten Free