Emerald Soup

4
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"From Better Homes and Gardens "Hometown Cooking"."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (399 g)
  • Calories 251.5
  • Total Fat - 13.1 g
  • Saturated Fat - 6.2 g
  • Cholesterol - 25.4 mg
  • Sodium - 723.4 mg
  • Total Carbohydrate - 28 g
  • Dietary Fiber - 5 g
  • Sugars - 7.6 g
  • Protein - 7.9 g
  • Calcium - 187.8 mg
  • Iron - 2.2 mg
  • Vitamin C - 62 mg
  • Thiamin - 0.2 mg

Step 1

In a saucepan, cook onion and garlic in hot butter and olive oil over medium high heat 4 to 5 minutes or until onions are tender.

Step 2

Stir in broth, spinach, potatoes, broccoli, oregano, mustard, salt, nutmeg and hot sauce.

Step 3

Bring to boil; reduce heat.

Step 4

Cover; simmer 15 minutes or until vegetables are very tender. Cool slightly.

Step 5

Transfer mixture to a blender and blend until smooth.

Step 6

Return to pan. Stir in milk. Heat through.

Step 7

Serve with croutons if desired.

Tips & Variations


  • Saucepan
  • Blender

Related

Gerry

A lovely, lovely soup, an extra copy already in my recipe drawer all set for another making. Will be serving this to my vegetarian friend as well as making a pot subbing the potatoes with squash for those needing to go low carb. Know they are going to love it as much as I did! Love when I find a great recipe to serve to family and friends!

review by:
(28 Aug 2014)