This soup is a light, healthy soup that's perfect for spring days. Use vegetable broth to keep it vegetarian, and if you need to eat gluten free, check that your broth is indeed gluten free. Kitchen Basics and Pacific Brands are two such brands.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients:
- 1 tsp olive oil
- 2 cloves garlic, minced
- 1 small onion, diced
- 2 stalks celery, chopped
- 2 medium leeks, white part only, chopped
- 2 medium carrots, halved lengthwise, then sliced
- 1 medium zucchini, halved lengthwise, then sliced
- 1 cup frozen peas
- 1 tsp oregano
- 1 tsp dried basil
- 1 tsp dried thyme
- 6 cups fat-free, low sodium vegetable or chicken broth
- 2 cups fresh baby spinach
- 1/4 cup fresh parsley, chopped
Preparation:
Heat oil in Dutch oven on medium heat. Sauté garlic, onions, celery, leeks and carrots until softened, about 6-7 minutes. Add zucchini and sauté for another 2-3 minutes. Add peas, sprinkle dried herbs, and stir for 1 minute. Add broth. Bring to boil, then cover and simmer for 10 minutes. Add spinach and fresh parsley; stir and simmer for 2 minutes. Season with a little Kosher salt and black pepper to taste.
Serves 8
Per Serving: Calories 50, Calories from Fat 5, Total Fat 0.8g (sat 0.1g), Cholesterol 0mg, Sodium 71mg, Carbohydrate 8.8g, Fiber 2.3g, Protein 2.5g
