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.
Serves:
Ingredients
- 2tbspolive oil
- 1onion,chopped
- 1carrot,sliced
- 2stalkscelery,sliced
- 6cupschicken stock
- ⅓cup white rice,uncooked
- 1⅓cupsfresh spinach,washed and chopped
- 1⅓cupsbutter lettuce,rinsed and torn into small pieces
- 1⅓cupsfresh parsley,chopped
- salt,to taste
- ground black pepper,to taste
- 1pinchCayenne pepper
Instructions
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Heat olive oil in a large saucepan over medium heat. Stir in onion, carrot, and celery.
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Cook and stir for about 5 minutes until the onion has softened and turned translucent and the vegetables are tender.
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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.
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Stir in spinach, lettuce, and parsley. Cook just until wilted. Season with salt, black pepper, and cayenne pepper.
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Use an immersion blender (or blend in batches in a blender) until smooth.
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Refrigerate overnight before serving. Garnish as desired.
Recipe Notes
The soup may be thinned with more broth if desired.
Nutrition
- 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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