Photo: Cala
Spring Vegetable Soup
8 ingredients
Serves 4.
openrecipes
Instead of sugar snap peas, you can use 1 lb. freshly shelled English peas or 1 lb. sliced asparagus. They will take 15 to 25 minutes to cook, depending on their maturity.
Estimated Nutrition (whole recipe, rough)
144
Calories
3g
Protein
1g
Fat
34g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 cups vegetable stock, homemade (see related recipe at left) or purchased
- 1 lb. sugar snap peas, trimmed and coarsely chopped
- 1 leek, white portion only, halved, rinsed and thinly sliced
- 3 green onions, white portion only, chopped
- Salt and freshly ground pepper, to taste
- 2 Tbs. minced fresh flat-leaf parsley
- 2 Tbs. minced fresh chives
- 1 lemon, quartered
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes