(S) Spring Green Soup
(S) Spring Green Soup
By: Rachel's Tea
Info
Info
Servings
4
Prep-Time
-
Cook-Time
-
Cal/serving
197
Ingredients
- Medium onion (halved & sliced) 1
- Olive oil 1 tbsp.
- Reduced-sodium vegetable broth 3 cups
- Ground pepper 1/4 tsp.
- Yukon gold potatoes (quartered) 12 oz
- Sliced fresh mushrooms 3 cups
- Butter 2 tbsp.
- Fresh spinach leaves 3 cups
- Fresh arugula leaves 3 cups
- Italian parsley leaves & tender stems 2 cups
- Fresh arugula
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Method
- In a 3-quart saucepan cook onion in hot oil over medium heat for 5 minutes.
- Add broth and pepper.
- Bring to a boil.
- Add potatoes and return to a boil, reduce heat. Simmer, covered 10 minutes.
- Meanwhile, in a large skillet cook mushrooms in butter over medium heat 6-8 minutes until tender and liquid has evaporated; set aside.
- Remove saucepan from heat.
- Use immersion blender to blend onion-potato mixture until almost smooth.
- Add spinach, arugula and parsley.
- Return to heat.Bring to boiling; remove from heat.
- Using immersion blender, blend soup again until nearly smooth and flecks of green remain.
- Season to taste with sea salt.
- Serve immediately, topped with sautéed mushrooms and additional fresh arugula.
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