Simple vegetable soup
This is an easy way to enjoy your vegetables.
This recipe is just right for anyone who has doubts about their culinary skills. Simmer, purée, sauté, season, and eat. Onion, carrot, celery, and potato are the backbone of this soup. You can add or substitute the other vegetables for what you have on hand. This would also be delicious with the florets from half of a head of broccoli, for example.
This is a low-fat and easy way to enjoy your vegetables. You can adjust the consistency of the soup by adding more broth.
Servings: 3 to 4
Ingredients
- 6 cups low-sodium vegetable broth
- 1 yellow onion thickly sliced
- 2 cloves garlic, coarsely chopped
- 1 baking potato or the equivalent in smaller potatoes, cut into large chunks. Leave the skin on.
- 2 carrots, thickly sliced
- 1 stalk celery, thickly sliced
- 2 heaping teaspoons salt-free dried herb mix (Italian, or another mix you like)
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1 bunch spinach, tough stems removed or the equivalent amount of baby spinach leaves
- 1/2 pound cremini mushrooms, sliced
- 1 tablespoon butter or butter substitute
- Chopped parsley
Directions
- Bring the broth to a boil in a soup pot.
- Add the onion, garlic, potato, carrots, celery, salt, and herbs. Simmer until the potatoes are tender, 15 to 20 minutes.
- Stir in the white pepper and spinach. Cook until the spinach has wilted.
- Purée in batches in a blender or use a handheld immersion blender.
- Sauté the mushrooms in butter over medium-high heat and stir into the soup.
- Garnish with chopped parsley.
Nutrition information (per serving)
- Calories: 100
- Total fat: 3.5 g
- Saturated fat: 2 g
- Cholesterol: 10 mg
- Sodium: 570 mg
- Total carbohydrate: 18 g
- Dietary fiber: 3 g
- Total sugars: 7 g
- Protein: 4 g