Soup - Veggie (4)

By Kwasome

This soup uses canned chicken broth as its base, but the broth is first doctored with vegetables and herbs to brighten and improve its flavor. For a vegetarian
version, use vegetable broth.

Per Serving:
Cal 160; Fat 2 g; Sat fat 0.5 g; Chol 0 mg; Carb 30 g; Protein 10 g; Fiber 5 g; Sodium 340 mg

Ingredients

• Broth
• 1 medium carrot , minced (about 1/3 cup)
• 1 rib celery , minced (about 1/4 cup)
• 2 medium onions , minced (about 1 1/2 cups)
• 1 large shallot , minced (about 2 1/2 tablespoons)
• 1 medium leek , white and light green parts only, minced (about 1 cup)
• 3 cloves garlic , unpeeled and crushed
• Vegetable cooking spray
• 7 cups low-sodium chicken broth (four 14 1/2-ounce cans)
• 1/4 teaspoon whole black peppercorns , crushed
• 1 bay leaf
• 1 sprig fresh thyme
• 5 parsley stems
• Soup
• 2 medium leeks , white and light green parts only, halved lengthwise, cut into 1-inch lengths, washed and drained
• thoroughly
• 6 small red potatoes , unpeeled and cut into 3/4-inch chucks (about 1 1/2 cups, or 9 ounces)
• 1 cup frozen peas (about 5 ounces)
• 2 cups packed baby spinach (about 3 ounces)
• 2 tablespoons chopped fresh parsley leaves
• 1 tablespoon chopped fresh tarragon leaves

Preparation

Step 1

For the Broth: Combine carrot, celery, onions, shallot, leek, and garlic in large heavy-bottomed stockpot or Dutch oven; spray
vegetables lightly with cooking spray and toss to coat. Cover and cook vegetables over medium heat, stirring frequently, until slightly
softened and translucent, about 6 minutes. Add broth, peppercorns, bay leaf, thyme sprig, and parsley stems; increase heat to
medium-high and bring to simmer. Simmer until broth is flavorful, about 20 minutes. Strain broth through fine-mesh sieve; discard
solids in sieve. (Broth can be cooled to room temperature, covered, and refrigerated up to 3 days.)

For the Soup: Bring broth to simmer in large saucepan over medium heat; add leeks and potatoes, and simmer until potatoes are
tender, about 9 minutes. Stir in peas, spinach, parsley, and tarragon; season to taste with salt and pepper and serve immediately.