Spring Onion Soup
Try out this low calorie spring onion soup for dinner or lunch. Replace the chicken broth with vegetable stock to make it vegetarian friendly.
Wash and dice the garlic and spring onions.
Sautee spring onion and garlic with olive oil in a soup pot over medium heat for a few minutes until the onion is soft.
Add seasoning to the soup pot, and sautee for another minute.
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.
Use a blender or an immersion hand blender to blend the soup completely smooth.
Season to taste if needed, and add extra water if you want to give the soup a thinner consistency. Serve the soup warm.
- Amount Per Serving
- Calories 119
- Calories from Fat
- % 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%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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