Spring Onion Soup
Description
Try out this low calorie spring onion soup for dinner or lunch. Replace the chicken broth with vegetable stock to make it vegetarian friendly.
Ingredients
Instructions
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Wash and dice the garlic and spring onions.
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Sautee spring onion and garlic with olive oil in a soup pot over medium heat for a few minutes until the onion is soft.
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Add seasoning to the soup pot, and sautee for another minute.
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Then, add peeled and diced potatoes to the soup, along with water and chicken broth or vegetable broth. Bring to a boil, then reduce the heat, cover with a lid, and allow the soup to simmer for about 10-15 minutes, or until the potato pieces are soft.
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Use a blender or an immersion hand blender to blend the soup completely smooth.
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Season to taste if needed, and add extra water if you want to give the soup a thinner consistency. Serve the soup warm.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 119kcal
- % Daily Value *
- Total Fat 4g7%
- Saturated Fat 0g
- Trans Fat 0g
- Cholesterol 2mg1%
- Sodium 288mg12%
- Potassium 332mg10%
- Total Carbohydrate 17g6%
- Dietary Fiber 2g8%
- Sugars 7g
- Protein 3g6%
- Vitamin C 19 mg
- Calcium 4 mg
- Iron 5 mg
- Vitamin D 0 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Average cost of recipe per serving: $0.63
Note: The costs are an estimated calculation and are subject to variation depending on the time of year and your location.
Adapted from: www.hintofhealthy.com