To make this spring soup recipe vegetarian, simply use vegetable broth instead of chicken broth. Spinach, arugula, and a big handful of parsley give this low-calorie spring vegetable soup its seasonal flair.
3 cup Reduced sodium chicken broth or vegetable broth
0.25 teaspoon Freshly ground black pepper
Salt
12 ounce Yukon gold potatoes, quartered
3 cup Sliced fresh mushrooms
2 tablespoon Butter
3 cup Fresh spinach leaves
3 cup Fresh arugula leaves
2 cup Fresh italian parsley leaves and tender stems
Fresh arugula
Nutrition value
224
calories per serving
6 g Fat22 g Protein15 g Carbs5 g FiberOther
Current Totals
6 g Fat
22 g Protein
15 g Carbs
5 g Fiber
MacroNutrients
Carbs
15 g
Protein
22 g
Fiber
5 g
Fats
Fat
6 g
Vitamins & Minerals
Calcium
213 mg
Iron
4 mg
Vitamin A
2224 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
5 mg
Vitamin B6
0 mg
Vitamin B9
206 mcg
Vitamin B12
0 mcg
Vitamin C
56 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
145 mg
Manganese
1 mg
Phosphorus
193 mg
Selenium
18 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Slurrp, 2026Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.
