Recipe
Soup, Chili & Stew
Jade Green Soup
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 7
| Quantity | Ingredient | Add |
|---|---|---|
| 3 c. vegetable broth | ||
| 3 c. water | ||
| 1 ½ c. chopped onions | ||
| 2 medium baking potatoes, peeled and chopped | ||
| 10 oz. chopped broccoli, frozen or fresh | ||
| 5 oz. (1/2 package) frozen spinach, thawed OR 3/4 c. cooked spinach | ||
| 1 (10.5 oz) pkg silken tofu | ||
| 1 tsp. dried tarragon | ||
| salt and pepper, to taste | ||
| seasoned bread cubes, optional |
Directions
- Put vegetable broth and water in a large pot. Add onions, potatoes and broccoli. (If using fresh broccoli, peel the tough lower portions of the stem.)
- Bring to a boil. Reduce heat and simmer until vegetables are very tender, about 1/2 hour.
- Add spinach to soup mixture. Cook for a minute, just to heat through. Puree the soup in batches in a blender and return the pureed soup to the pot.
- Puree silken tofu in blender with about 1/2 cup of soup mixture. When very smooth, stir it back into the pot.
- Add tarragon, salt and pepper and heat through. Serve hot, garnished with seasoned bread cubes, if desired.
Nutrition facts
Servings
86 Calories per serving
Amounts Per Serving
- Total Fat: 2g
- Cholesterol: 0mg
- Sodium: 300mg
- Total Carbohydrates: 13g
Recipe Source:
Iowa Soybean Promotion Board.