Vegetable Mint Soup Recipe - Cooking Index
Vegetable Mint Soup Recipe - Cooking Index
Here's a light springtime soup bursting with flavor. To keep the colors vibrant, be sure not to overcook the vegetables.
Courses: Soup| 5 cups | 1185ml | Chicken broth |
| 1 1/2 cups | 165g / 5.8oz | Frozen mixed vegetables |
| = (peas/ carrots/ corn/ lima beans/ and | ||
| Green beans) | ||
| 1 | Tomato - halved, seeded, (large) | |
| And diced - (1 1/2 cups) | ||
| 2 tablespoons | 30ml | Finely-chopped chives or scallion tops |
| 1 teaspoon | 5ml | Chopped fresh mint leaves |
| = (or 1/2 tspn dried mint, crumbled) | ||
| Freshly-ground black pepper - to taste |
In a saucepan, bring the broth, frozen vegetables, tomato, chives, an mint to a boil over medium-high heat. Reduce the heat to medium-low and simmer for about 5 minutes stirring occasionally, until the vegetables are tender. Season with the pepper. Serve right away.
This recipe yields 8 cups for 4 servings.
Per 2 cups: 89 calories; 7g protein; 4g fat; 14g carbohydrate; 0mg cholesterol; 182mg sodium.
Source:
Cookbook Digest, May/Jun, 1996
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