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Green Vegetable Soup

Farm.Fares's picture
Ingredients
  Leeks 2 Bunch (200 gm), 8 medium sized
  Butter/Margarine 3 Tablespoon
  Potatoes 1 1⁄2 Cup (24 tbs), peeled and diced (2 Small Ones)
  Canned regular strength chicken broth 28 Ounce (2 Cans Of 14 Ounce Each)
  Frozen peas 1 Cup (16 tbs), thawed
  Watercress leaves 1⁄2 Cup (8 tbs), coarsely chopped
  Sour cream 1⁄3 Cup (5.33 tbs)
  Watercress leaves 3 (For Garnish)
Directions

GETTING READY

1) Wash the leeks and trim them.

MAKING

2) Take a saucepan and melt butter into it.
3) Add leeks and cook on medium heat to make them soft.
4) Add potatoes and broth. Boil them, uncovered for 20 minutes.
5) Put peas and cook for another 5 minutes
6) Add the watercress.
7) Pour the mixture into the container of a blender and whirl them.
8) Make the puree of the whole mixture.
9) Put the soup back to the saucepan and add sour cream, salt and pepper.
10) Heat the soup slightly

SERVING

11) serve in a serving bowl.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
2 Minutes
Cook Time: 
30 Minutes
Ready In: 
32 Minutes

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1030 Calories from Fat 473

% Daily Value*

Total Fat 54 g82.9%

Saturated Fat 32.4 g162.2%

Trans Fat 0 g

Cholesterol 136.6 mg45.5%

Sodium 1535.5 mg64%

Total Carbohydrates 119 g39.7%

Dietary Fiber 20.8 g83.2%

Sugars 20 g

Protein 28 g55.3%

Vitamin A 167.9% Vitamin C 308.7%

Calcium 36.1% Iron 60.1%

*Based on a 2000 Calorie diet

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Green Vegetable Soup Recipe