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2 votes | 2320 views

This has everything you need to get you on the road to recovery...

Prep time:
Cook time:
Servings: 6 small bowls


Cost per serving $0.96 view details


  1. Heat oils in heavy bottomed soup pot. Add onions, celery and carrots and saute on medium heat for approximately 5 minutes. Add garlic and saute for 1 minute. Add remainder of vegetables (except spinach) and enough broth to completely cover vegetables. Stir and bring to boil. Reduce heat to medium low, add parsley, cilantro and ginger. Simmer uncovered for 30 – 45 minutes. I like my vegetables to still have a good firmness to them, but if you prefer them softer, cook a little longer.
  2. Remove from heat, toss in spinach and lemon juice, stir, cover and let sit for 5 minutes before serving.
  3. Time to go fishing!!
  4. Remove parsley and cilantro with tongs. Fish out ginger – biting into that wouldn’t be too nice.
  5. Serve up steaming hot. It’ll do ya good.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 192g
Recipe makes 6 servings
Calories 101  
Calories from Fat 9 9%
Total Fat 1.03g 1%
Saturated Fat 0.18g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 53mg 2%
Potassium 638mg 18%
Total Carbs 21.24g 6%
Dietary Fiber 4.2g 14%
Sugars 4.01g 3%
Protein 3.01g 5%



  • Sheba
    November 19, 2011
    The flavors in this soup are really good. Some minor changes I made included using sweet potatoes instead of white, and I added 3 chicken thighs to the broth and added the meat to the soup. I didn't have cilantro so added 2 frozen basil cubes.

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