In general it is quite health. Prepared stock from the store can have way too much salt, and some processors put other preservatives in it. But if you get "kitchen basics", or one of the better brands, it is quite healthy and a nice beverage/lite meal all by itself.
Does any of you have experience with spinach soup? Which other vegetables would go with it in a soup and make it taste less, well, spinachy? All recipies I have found use lots of cream and/or sourcream, and I guess that would do the job, but that's not an option for me. I was thinking maybe carrots, any suggestions?
I made Potato Leek Fennel soup yesterday and it was very filling and tasty. Added a nice side salad and was all set for the evening.
This is for people who don't mind having white potato once in awhile.
2 tablespoons olive oil
3 large leeks, cleaned and thinly sliced
4 large stalks celery, thinly sliced
3 large white onions, peeled and halved
1 large fennel bulb, thinly sliced
2 large baking potatoes, peeled and cut into 1/2-inch cubes
1 tablespoon salt
1 1/2 teaspoons ground black pepper
8 cups water
2 cubes vegetable bouillon
1.In a large saucepan or soup kettle over medium-low heat, place the olive oil, leeks, celery, onions, fennel, potatoes, salt, and pepper, and cook and stir until the onions are translucent and the vegetables have begun to soften, about 10 minutes.
2.Pour 8 cups of water over the vegetables, bring to a boil, reduce the heat, and drop in the vegetable bouillon cubes. Simmer over low heat, stirring occasionally to dissolve the cubes, until the vegetables are tender and the potatoes have begun to thicken the soup, about 30 minutes.
Nutritional Information-Leek and Fennel Soup Servings Per Recipe: 10
Amount Per Serving
Total Fat: 3.1gCholesterol: 0mgSodium: 763mgTotal Carbs: 21.3g Dietary Fiber: 4.2gProtein: 2.7g