Spring Greens Soup
Ingredients
- 2 cloves garlic, peeled and pressed
- 1 stalk celery, chopped
- 1/2 Tbs olive oil
- 1 russet potato, chopped into 1-cm dice
- Salt to taste
- Pepper to taste
- 1 1/2 cups homemade chicken stock (or 2 cups store-bought stock)
- 1/2 cup water
- 3 cups baby spinach (or regular spinach)
- 3 cups parsley
- 8 crimini mushrooms
- 1/2 Tbs unsalted butter
- 1 cup bread cubes
Directions
- Heat large stock pot.
- Dice bread into cubes for croutons and put in a 400°F oven or on low broil. Watch so that they don’t burn.
- Drizzle olive oil into the heated pot and sauté celery, then add the garlic a bit later.
- When garlic is golden, add potato, chicken stock, and water; bring to boil, then reduce heat and simmer for 10 minutes or until potato is tender.
- Meanwhile, sauté mushrooms in a pan with butter. Once brown and bubbly, set aside.
- Add spinach and parsley to soup and cook until wilted. Season with salt and pepper.
- Add mixture to blender. Blend.
- Pour into bowls.
- Garnish with mushrooms and croutons.
Nutrition Facts
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.