Early Spring Greens Soup
The environmentalists are always urging you to go green, and now we are too…at least when it comes to soup.
Admittedly this is more of a side dish than a full dinner entree, but we couldn’t pass on the opportunity to share a recipe that includes all those beautiful and delicious early spring greens. And besides, “What’s for Side Dish Tonight?” doesn’t quite have the same ring to it.
Ingredients:
6 green onions, chopped
2 tbsp butter
2 tbsp olive oil
6 stalks of asparagus, ends trimmed and cut into bite-sized pieces
2 cups spinach, chopped (fresh is preferable, but if all you have is frozen, that will work too!)
1 cup watercress
1 cup arugula or other dark leafy green, chopped
3 cups vegetable broth
Salt and pepper to taste
1 lemon, zest only
Method:
In a large saucepan, melt butter with oil and saute onions until translucent. Add the asparagus, spinach, watercress and lettuce and cook, stirring occasionally. Add half of the broth, cover, and simmer mixture over medium heat for about 15 minutes. Next, place broth mixture – this is easiest done in batches – in a food processor or blender and pulse to puree. Once entire mixture is pureed, return to saucepan, add remaining broth and simmer, uncovered for about 10 minutes. Add salt and pepper to taste and serve hot, garnished with the lemon zest.
Nutrition Analysis:
Courtesy of Fitday.com based on ¼ of the total recipe:
Calories: 141 calories
Fat: 12.7 grams (79% calories from fat)
Carbs: 5.5 grams (14% calories from carbs)
Protein: 2.8 grams (7% calories from protein)
Further Reading:
Smart Fuel: Dark Leafy Greens
Choose Your Own Stir-Fry Adventure
Smart Fuel: Swiss Chard
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Early Spring Greens Soup
The environmentalists are always urging you to go green, and now we are too…at least when it comes to soup.
Admittedly this is more of a side dish than a full dinner entree, but we couldn’t pass on the opportunity to share a recipe that includes all those beautiful and delicious early spring greens. And besides, “What’s for Side Dish Tonight?” doesn’t quite have the same ring to it.
Ingredients:
6 green onions, chopped
2 tbsp butter
2 tbsp olive oil
6 stalks of asparagus, ends trimmed and cut into bite-sized pieces
2 cups spinach, chopped (fresh is preferable, but if all you have is frozen, that will work too!)
1 cup watercress
1 cup arugula or other dark leafy green, chopped
3 cups vegetable broth
Salt and pepper to taste
1 lemon, zest only
Method:
In a large saucepan, melt butter with oil and saute onions until translucent. Add the asparagus, spinach, watercress and lettuce and cook, stirring occasionally. Add half of the broth, cover, and simmer mixture over medium heat for about 15 minutes. Next, place broth mixture – this is easiest done in batches – in a food processor or blender and pulse to puree. Once entire mixture is pureed, return to saucepan, add remaining broth and simmer, uncovered for about 10 minutes. Add salt and pepper to taste and serve hot, garnished with the lemon zest.
Nutrition Analysis:
Courtesy of Fitday.com based on ¼ of the total recipe:
Calories: 141 calories
Fat: 12.7 grams (79% calories from fat)
Carbs: 5.5 grams (14% calories from carbs)
Protein: 2.8 grams (7% calories from protein)
Further Reading:
Smart Fuel: Dark Leafy Greens
Choose Your Own Stir-Fry Adventure
Smart Fuel: Swiss Chard
Subscribe to Mark’s Daily Apple for FREE updates via RSS or email.