Recipe by Always Cooking Up Something
"I threw this together one night, using leftover green veggies from the fridge. Broccoli is the main flavor, complemented by a topping of quinoa and pan-grilled red pepper with lime juice. This can easily be made vegetarian by using vegetable broth instead of chicken broth."
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For the Soup:
1 1/3 cups
extra virgin olive oil
yellow onion, diced
parsnips, peeled and cubed
salt to taste
green onions, sliced
romaine lettuce, washed and chopped
baby spinach leaves
For the Garnish:
red bell peppers, seeded and cut into quarters
shallots, halved lengthwise
ground black pepper
This soup is SO flavorful and tastes like it must have something unhealthy in it, even though it doesn't! Definitely a favorite.
I made this recipe. It is first very time consuming and expensive. Can anyone say Pizza night? I am sorry it was just not for us. I did manage to salvage the quinoa and garnish. Mixed those two ingredients together which were very tasty, but the soup will be thrown out. From now on, I will make sure I prepare a recipe that has been reviewed more prior to spending so much cash and effort.
* Percent Daily Values are based on a 2,000 calorie diet.
Puree of Green Things Soup with Quinoa and Pepper Relish
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 282
** Calories from Fat: 77
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