Spring Greens Soup

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

Spring Greens Soup
Spring Greens Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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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