Potage aux Legumes (Green Vegetable Soup)

Potage aux Legumes (Green Vegetable Soup)

TRAVELR773

"This smooth and flavorful vegetable soup is a family recipe. It can be served as an elegant first course, but we also find it makes great diet fare when eaten with a loaf of French bread."
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Ingredients

1 h 40 m servings 193 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 193 kcal
  • 10%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 11.7g
  • 4%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 1556 mg
  • 62%

Based on a 2,000 calorie diet

See full nutrition

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. Cook onion and garlic in butter over medium high heat until onion is translucent, about 5 minutes. Add chicken stock, water, carrots, leeks, green onions, habanero peppers, spinach, and watercress. Bring to a low boil, and cook for 30 minutes, or until carrots are soft. Remove from heat, and allow to cool for 30 minutes.
  2. Puree in a blender or food processor until smooth. Return to the pot, and simmer on low heat for 15 minutes before serving. Serve with a drizzle of olive oil or vinegar, or both, if desired.

Reviews

Read all reviews 10
  1. 11 Ratings

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Most helpful positive review

This was almost perfect, but I would suggest the following modifications: Instead of the habaneros, which caused a lot of problems (to hands, eyes, and tongue), I would substitute 2 serranos. An...

Most helpful critical review

Wow. Habeneros are HOT! If you want a little kick in your soup, use a 1/4 of a pepper. It won't look like much, but believe me, it will be enough. I used only 1 pepper (and was completely fooled...

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This was almost perfect, but I would suggest the following modifications: Instead of the habaneros, which caused a lot of problems (to hands, eyes, and tongue), I would substitute 2 serranos. An...

Wonderful recipe! I did use the habanero pepper and loved it; DH and I like a little kick to our food. I did tweak it a little, though -- we are vegetarians so I subbed vegetable broth for th...

Wow. Habeneros are HOT! If you want a little kick in your soup, use a 1/4 of a pepper. It won't look like much, but believe me, it will be enough. I used only 1 pepper (and was completely fooled...

I was afraid of the habenero, so used a serrano instead. The bit of heat does add to the dish, so I wouldn't eliminate the pepper...just choose one in line with your preference for spice. I us...

I thought this soup looked disgusting, tasted very bitter, and really wasnt worth the time i spent cooking and liquidising it all.

This was very tasty. I think next time I will omit the pepper as it was a bit too hot for my husband. Otherwise, it was perfect!

Nothing wrong with this, but nothing outstanding either. Better as part of the meal -- would probably disappoint as the whole meal itself.

A wonderful soup for my low acid diet.

Very tasty...but next time will eliminate the pepper flakes (had no habanero peppers) and added about 1 2/3 cups of mashed potatoes to make the puree a little more thick...

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