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Spring Greens Soup


3 servings, 5 points plus
184 cal.
6g fat
0mg chol.
824mg sodium
28g carb
6g dietary fiber
8g protein

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  • 1 tbsp. vegetable oil
  • 1 medium onion, halved and sliced
  • 3 cups reduced-sodium chicken broth
  • 1/4 to 1/2 tsp. freshly ground black pepper
  • 12 ounces potatoes, quartered
  • 2 tbsp. butter
  • 3 cups fresh sliced mushrooms
  • 3 cups fresh spinach leaves
  • 3 cups arugula leaves
  • Salt



Step 1

1-In a large saucepan heat oil over medium heat. Add onion; cook about 5 minutes or until tender, stirring occasionally. Add broth & pepper. Bring to boiling. Add potatoes. Return to boiling; reduce heat. Simmer, covered, for 10 minutes; remove from heat.

2-Meanwhile, in a large skillet heat butter over medium heat until melted. Add mushrooms; cook for 6-8 minutes or until tender and liquid has evaporated. Set aside.

3-Using an immersion blender, blend potato mixture in saucepan until nearly smooth. Stir in spinach, and arugula. Bring to boiling; remove from heat. Using immersion blender, blend mixture again until nearly smooth and flecks of green remain. Season to taste with salt.

4-Top each serving with cooked mushrooms.

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