Originally posted October 17, 2011

Autumn Soup (aka green soup)

I love this soup but it looks terrible in photos so I am not going to post one. It is also very quick to make, which is a virtue in a tasty soup.

Ingredients

  • 1 teaspoon olive oil
  • 1 teaspoon butter
  • 1 cup thinly sliced leek
  • 1/2 cup sliced celery
  • 2 garlic cloves, minced
  • 2 cups chopped broccoli florets
  • 2 cups baby spinach leaves
  • 1 cup frozen shelled edamame or lima beans
  • 1 cup frozen petite green peas
  • 2 T rice
  • 1/8 teaspoon ground red pepper
  • 3 cups vegetable stock
  • 1 1/2 cups water
  • 1 1/2 teaspoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Lemon wedges (optional)
  • Cracked black pepper (optional)

Directions

1. Heat oil and butter in a soup pot. Add leek and celery; sauté 4 minutes or until tender.

2. Stir in garlic; cook 1 minute.

3. Add broccoli, spinach, edamame, peas, rice, and red pepper. Stir in broth and water; bring to a boil.

4. Reduce heat, cover, and simmer 20 minutes or until vegetables are soft.

5. Stir in juice, salt, and black pepper.

6. Garnish with lemon wedges and cracked black pepper, if desired. Serve it with some yummy bread.

40 minutes

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Adapted from

this is a chunky soup adaped from a creamy soup from Cooking Light.

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