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
