Spring Vegetable Soup Recipe

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Spring Vegetable Soup
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Ingredients:

Directions:

  1. Preheat oven to 400 degrees.
  2. On a rimmed baking sheet toss tomatoes with one tablespoon of extra virgin olive oil and salt + Pepper.
  3. Roast for 15 minutes then mash.
  4. Preheat broiler then toast the bread, rub with garlic clove and drizzle with extra virgin olive oil.
  5. In a large skillet heat the remaining olive oil over medium-high heat. Add the asparagus, scallions & green beans, season with salt + pepper.
  6. Cook until the scallions are softened about 2 minutes. Add the spinach and cook until wilted, 1 minute. Add the chicken broth and peas and simmer until heated through about 5-7 minutes.
  7. Stir in the mashed tomatoes.
  8. To serve put one toast in each of 4 bowls, pour the soup on top and sprinkle with the lemon peel & parsley.
  9. Pass the cheese at the table.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 812.67 Kcal (3402 kJ)
Calories from fat 499.4 Kcal
% Daily Value*
Total Fat 55.49g 85%
Cholesterol 266.18mg 89%
Sodium 272.68mg 11%
Potassium 905.35mg 19%
Total Carbs 18.21g 6%
Sugars 7.78g 31%
Dietary Fiber 4.06g 16%
Protein 56.92g 114%
Vitamin C 36.4mg 61%
Iron 5.2mg 29%
Calcium 99.8mg 10%
Amount Per 100 g
Calories 150.04 Kcal (628 kJ)
Calories from fat 92.2 Kcal
% Daily Value*
Total Fat 10.24g 85%
Cholesterol 49.14mg 89%
Sodium 50.34mg 11%
Potassium 167.15mg 19%
Total Carbs 3.36g 6%
Sugars 1.44g 31%
Dietary Fiber 0.75g 16%
Protein 10.51g 114%
Vitamin C 6.7mg 61%
Iron 1mg 29%
Calcium 18.4mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 20.1
    Points
  • 21
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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