Winter Potage

Lee Harrelson

A hearty combination of six vegetables gives layers of flavor to this soup. A squeeze of fresh lemon and a little cracked black pepper at the table brighten each bowl.

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 152
  • Calories from fat: 25%
  • Fat: 4.2g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 1.2g
  • Protein: 10g
  • Carbohydrate: 19.3g
  • Fiber: 6.4g
  • Cholesterol: 3mg
  • Iron: 3.2mg
  • Sodium: 540mg
  • Calcium: 101mg

Ingredients

  • 1 teaspoon olive oil
  • 1 teaspoon butter
  • 1 cup thinly sliced leek (about 1 large)
  • 1/2 cup sliced celery
  • 2 garlic cloves, minced
  • 2 cups chopped broccoli florets
  • 2 cups baby spinach leaves
  • 1 cup frozen shelled edamame
  • 1 cup frozen petite green peas
  • 1 tablespoon rice
  • 1/8 teaspoon ground red pepper
  • 3 cups fat-free, less-sodium chicken broth
  • 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)

Preparation

  1. Heat oil and butter in a Dutch oven over medium-high heat. Add leek and celery; sauté 4 minutes or until tender. Stir in garlic; cook 1 minute. Add broccoli, spinach, edamame, peas, rice, and red pepper. Stir in broth and water; bring to a boil. Reduce heat, cover, and simmer 20 minutes or until vegetables are soft.
  2. Place one-third of vegetable mixture in a food processor or blender; process until smooth. Pour pureed mixture into a large bowl; repeat procedure with remaining vegetable mixture. Stir in juice, salt, and black pepper. Garnish with lemon wedges and cracked black pepper, if desired.
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