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Winter Vegetable Soup

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Recipe

 

Yield

6 servings

Prep

10 min

Cook

30 min

Ready

50 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
4 slices bacon
cut in 1 inch pieces
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4 tablespoons butter, unsalted
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2 cups leeks
diced
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1 ½ cups onions
diced
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1 cup celery
diced
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1 ½ teaspoons tarragon leaves
dried
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½ teaspoon thyme
dried
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1 x salt
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1 x black pepper
to taste
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5 cups chicken broth
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2 ½ cups potatoes
diced
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1 pound spinach
rinsed, 1/8 inch slivers
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1 ½ cups carrots
sliced
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1 ½ cups cabbage
shredded
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Ingredients

Amount Measure Ingredient Features
4 slices bacon
cut in 1 inch pieces
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6E+1 ml butter, unsalted
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473 ml leeks
diced
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355 ml onions
diced
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237 ml celery
diced
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7.5 ml tarragon leaves
dried
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2.5 ml thyme
dried
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1 x salt
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1 x black pepper
to taste
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1.2 l chicken broth
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591 ml potatoes
diced
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453.6 g spinach
rinsed, 1/8 inch slivers
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355 ml carrots
sliced
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355 ml cabbage
shredded
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Directions

In large soup pot, cook bacon until fat is rendered (5 minutes), remove and discard.

Add butter, then leeks, onion and celery.

Cook over low heat until wilted (15 minutes).

Season with tarragon, thyme salt and pepper.

Stir well.

Add stock, potatoes and carrots.

Simmer until tender but not mushy (15 minutes).

Add half the spinach and the cabbage, simmer 1 minute.

Remove from heat.

Purée half the soup in a food processor or blender and return to pot.

Simmer over low heat and add the remaining spinach and the cream.

Heat well but don't boil.

Adjust seasoning and serve.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 458g (16.2 oz)
Amount per Serving
Calories 26743% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 32mg 11%
Sodium 517mg 22%
Total Carbohydrate 10g 10%
Dietary Fiber 5g 20%
Sugars g
Protein 23g
Vitamin A 261% Vitamin C 66%
Calcium 14% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
 

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