How To Make Garden Vegetable Soup
Boiled with lettuce, spinach, carrots, onions, and parsley, this vegetable soup is filled with healthy greens. This savory soup is best served cold.
Heat olive oil in a large saucepan over medium heat. Stir in onion, carrot, and celery.
Cook and stir for about 5 minutes until the onion has softened and turned translucent and the vegetables are tender.
Pour in chicken stock and rice; bring to a boil. Cover, reduce heat to low, and simmer for 35 minutes or until rice is soft.
Stir in spinach, lettuce, and parsley. Cook just until wilted. Season with salt, black pepper, and cayenne pepper.
Use an immersion blender (or blend in batches in a blender) until smooth.
Refrigerate overnight before serving. Garnish as desired.
The soup may be thinned with more broth if desired.
- Calories: 883.26kcal
- Fat: 9.36g
- Saturated Fat: 1.86g
- Monounsaturated Fat: 5.24g
- Polyunsaturated Fat: 1.52g
- Carbohydrates: 173.83g
- Fiber: 4.58g
- Sugar: 6.50g
- Protein: 22.93g
- Cholesterol: 7.20mg
- Sodium: 1466.77mg
- Calcium: 179.06mg
- Potassium: 1173.72mg
- Iron: 7.60mg
- Vitamin A: 575.72µg
- Vitamin C: 93.31mg
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