Jade Garden Soup

Jade Garden Soup

11
CORWYNN DARKHOLME 242

"This is a very savory cold soup! Garnish with dill weed, sour cream and paprika."
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Ingredients

1 d 1 h 10 m servings 103 cals
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Original recipe yields 7 servings

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Nutrition

  • Calories:
  • 103 kcal
  • 5%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 13.9g
  • 4%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 685 mg
  • 27%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat olive oil in a large saucepan over medium heat. Stir in onion, carrot, and celery; cook and stir until the onion has softened and turned translucent and the vegetables are tender, about 5 minutes.
  2. Pour in chicken stock and rice; bring to a boil. Cover, reduce heat to low, and simmer for 35 minutes or until rice is soft.
  3. Stir in spinach, lettuce, and parsley; cook just until wilted. Season with salt, black pepper and cayenne pepper. Use an immersion blender (or blend in batches in a blender) until smooth. The soup may be thinned with more broth, if desired. Refrigerate overnight before serving. Garnish as desired.

Reviews

11
  1. 12 Ratings

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Most helpful positive review

Admittedly, I was bit skeptical but delivered a bunch of butter lettuce that I didn't know what to do with, so I found this recipe. I am glad I tried it, this recipe is awesome. The flavor is am...

Most helpful critical review

I came across this recipe to use up a bunch of produce I had around. In general I like that it's quite a healthy recipe, but overall it just tasted rather bland and felt like it was missing some...

Admittedly, I was bit skeptical but delivered a bunch of butter lettuce that I didn't know what to do with, so I found this recipe. I am glad I tried it, this recipe is awesome. The flavor is am...

This is a great recipe if your fridge is out of control! I used the recipe as a base and made a few changes because of what I needed to use up. I started by using 8 cups of low-sodium chicken br...

This soup is really good, although I thought it tasted better hot. It was easy to make, though, and it's very pretty, too.

I chose to only blend the lettuce, spinach, and parsley because I like a more chunky soup. It had a good flavor but next time I think I will replace some of the parsley with cilantro for a diffe...

I started making this recipe, intending to do as it says and blend the soup. Then realized that I didn't have a blender available!! (cooking at my boyfriend's condo) So I threw a little more ric...

When I saw the title of the recipe I thought it may have an Asian/Oriental twist but then it didn't seem like it upon reading the ingredients. So given what was in my fridge, I thought I'd give...

This soup was delicious! My boys especially loved it and gobbled it up! I had a ton of butter lettuce and parsley from our CSA that I needed to use up and this was the perfect recipe to use th...

Delicious; just wilted the greens into the stock and then blended in the pot with a hand blender.

O M Gosh! The beauty of this soup is surpassed only by its unexpected layers of delicious flavors. The green is shattering, and when I added the dollop of sour cream and the paprika, I w...