Greens Soup - 24.8g Carbs, 8.6g Fiber, 2.9g Sugar
From: Eat Right, Live Longer by Neal D. Barnard, M.D.; recipe by Jennifer Raymond M.S., R.D. VIA PRCM Physicians Committee for Responsible Medicine
This soup is packed full of green vegetables, meaning you're sure to get an ample amount of vitamins in every bowl!
Servings: 8
Serving Size: 1 1/2 cup
1 onion, chopped
2 celery stalks, sliced
2 potatoes, scrubbed and chopped
3/4 cup dry split peas, rinsed
2 bay leaves
6 cups water or vegetable stock
2 medium zucchini, chopped
1 medium broccoli stalk, chopped
1 bunch fresh spinach, washed and chopped
1/2 tsp dried basil
1/4 tsp black pepper
1/8 tsp cayenne pepper
1 1/2 tsp salt, or to taste
Place onion, celery, potatoes, split peas, and bay leaves in a large pot with water or stock and bring to a boil. Lower the heat, cover, and simmer 1 hour. Remove the bay leaves.
Add zucchini, broccoli, spinach, basil, black pepper, and cayenne and simmer 20 minutes. Transfer to a blender in several small batches and blend until completely smooth, holding the lid on tightly. Return to the pot and heat until steamy. Add salt to taste.
Servings: 8
Serving Size: 1 1/2 cup
Nutrition per Serving: 122 Calories 0.5g Fat, 0.1g Saturated Fat, 3.5% Calories from Fat, 0mg Cholesterol, 6.7g Protein, 24.8g Carbs, 8.6g Fiber, 2.9g Sugar, 494mg Sodium, 91mg Calcium, 3.1mg Iron - 27.4mg Vitamin C - 2,699 mcg Beta Carotene - 1.3 mg vitamin E
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