SPINACH VEGETABLE SOUP
Here's a thick and creamy soup that combines a bevy of vegetables with herbs for unbeatable flavor. Jennifer Neilsen of Williamston, North Carolina sent the low-fat recipe.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a Dutch oven, saute onion and celery in butter until tender. Add the broth, potatoes, turnip, carrot, green pepper and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. , Stir in spinach and corn; cool slightly. Puree half of the soup in a blender; return to the pan and heat through.
Nutrition Facts : Calories 139 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 788mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges
SAUTEED RADISHES WITH SPINACH
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 2 bunches trimmed and halved radishes and 1 sliced red onion in a skillet with olive oil over medium-high heat, stirring, until tender, about 8 minutes; season with salt and pepper. Stir in 5 ounces baby spinach, the juice of 1/2 lemon and a pinch each of salt and pepper; cook until wilted, about 1 minute.
CROCK POT SPINACH-TOMATO-VEGETABLE SOUP
Modified version of a recipe from the Weight Watchers website. It's easy, delicious, nutritious, filling, and ZERO points!
Provided by Barb Witherspoon
Categories Vegetable
Time 5h10m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Place all ingredients in a slow cooker.
- Cover and cook on high for 5 hours.
- Remove bay leaves, stir and serve.
Nutrition Facts : Calories 34.6, Fat 0.4, SaturatedFat 0.1, Sodium 42.1, Carbohydrate 7.2, Fiber 2.5, Sugar 3.6, Protein 1.9
RADISH TOP SOUP
This is an easy recipe that uses an unlikely part of a vegetable we love to eat. It's thick and rich, and so hearty. I recommend eating it with a loaf of crusty bread!
Provided by LAURA NASON
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Melt butter in a large saucepan over medium heat. Stir in the onion, and saute until tender. Mix in the potatoes and radish greens, coating them with the butter. Pour in chicken broth. Bring the mixture to a boil. Reduce heat, and simmer 30 minutes.
- Allow the soup mixture to cool slightly, and transfer to a blender. Blend until smooth.
- Return the mixture to the saucepan. Mix in the heavy cream. Cook and stir until well blended. Serve with radish slices.
Nutrition Facts : Calories 165.5 calories, Carbohydrate 17.9 g, Cholesterol 31.6 mg, Fat 9.3 g, Fiber 3.2 g, Protein 3.8 g, SaturatedFat 5.5 g, Sodium 688.1 mg, Sugar 3.1 g
SPINACH AND RADISH SOUP
Make and share this Spinach and Radish Soup recipe from Food.com.
Provided by Luckytrim
Categories < 60 Mins
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large soup kettle, bring broth to a boil.
- Stir in ginger, sugar, pepper and vinegar.
- Stir in scallions.
- Stir in radishes and spinach.
- Return to almost a boil and cook about 5 minutes.
- Stir in shrimps.
- Simmer for five minutes more.
- Remove from heat and let stand for 5-6 minutes.
Nutrition Facts : Calories 197.9, Fat 3.2, SaturatedFat 0.7, Cholesterol 142.9, Sodium 1672.5, Carbohydrate 17.9, Fiber 3, Sugar 11.9, Protein 23.8
GARLIC SOUP WITH SPINACH
I made a lot of turkey stock after Thanksgiving and pulled some out for this spinach-packed, very quick and easy soup. A vegetarian version made simply with water and garlic is equally delicious.
Provided by Martha Rose Shulman
Categories dinner, soups and stews, main course
Time 30m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Place the stock or water in a large saucepan or soup pot with the bouquet garni. Season to taste with salt and freshly ground pepper. Bring to a simmer and add the garlic. Cover and simmer 15 minutes. Add the pasta and simmer 5 minutes, until cooked al dente. Remove the bouquet garni.
- Beat the eggs in a bowl and stir in 1/3 cup of stock, making sure that it is not boiling, and the cheese.
- Stir the spinach into the simmering stock and simmer for 1 minute. Drizzle in the egg mixture, scraping all of it in with a rubber spatula. Turn off the heat and stir very slowly with the spatula, paddling it back and forth until the eggs have set. Taste, adjust seasoning, and serve at once.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 5 grams, Carbohydrate 26 grams, Fat 9 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 1043 milligrams, Sugar 6 grams, TransFat 0 grams
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