Potage aux Legumes (Green Vegetable Soup)

Potage aux Legumes (Green Vegetable Soup)

by Heidi Morgan 1 year ago
3.7 (9)
45 minutes
192.6 kcal
11.7 g carbs
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Description

This smooth and flavorful vegetable soup is a family recipe. It can be served as an elegant first course, but we also find it makes great diet fare when eaten with a loaf of French bread.

Ingredients
  • 2 onions, chopped
  • 3 cloves garlic, minced
  • 3 tablespoons butter or margarine
  • 2 (14.5 ounce) cans chicken broth
  • 4 ½ cups water
  • 3 large carrots, peeled and chopped
  • 1 leek, bulb only, chopped
  • 3 green onions, chopped
  • 1 ½ habanero peppers, seeded and chopped
  • 1 (10 ounce) bag fresh spinach
  • 1 bunch watercress, trimmed and chopped
  • 1 tablespoon salt and pepper to taste
  • extra virgin olive oil
  • red wine or balsamic vinegar
Directions
  1. 1. Cook onion and garlic in butter over medium high heat until onion is translucent, about 5 minutes. Add chicken stock, water, carrots, leeks, green onions, habanero peppers, spinach, and watercress. Bring to a low boil, and cook for 30 minutes, or until carrots are soft. Remove from heat, and allow to cool for 30 minutes.
  2. 2. Puree in a blender or food processor until smooth. Return to the pot, and simmer on low heat for 15 minutes before serving. Serve with a drizzle of olive oil or vinegar, or both, if desired.
Nutrition Facts
serving: 6 servings
calories: 192.6 kcal
carbohydrates: 11.7 g
protein: 3.2 g
saturated fat: 5.1 g
cholesterol: 15.3 mg
sodium: 1556.1 mg
fiber: 3.6 g
sugar: 4.8 g