Zesty Green Soup

Serves: 4
Total Calories: 119


2 tablespoons macadamia nuts oil
1 cup green onion chopped
1 1/2 cups kale (stalks removed) chopped
1 quart fat free vegetable stock
4 cups spinach leaves coarsely chopped
2 cups asparagus spears (tough ends removed) cut into 1 inch lengths
1/4 cup parsley leaves chopped (stems removed)
1 cup French green lentils
1/2 cup fresh tarragon leaves chopped
2 teaspoons nutmeg
4 tablespoons low fat yogurt
2 tablespoons lime rinds


1. Sauté green onions in oil in a pressure cooker or 4-quart pot.
2. Add collard greens or kale and sauté 1 to 2 minutes.
3. Pour in vegetable broth or stock and cook 15 minutes.
4. Add lentils, spinach, asparagus, parsley, tarragon, and nutmeg.
5. Place cover on pressure cooker and process at 8 psi for 15 minutes. Or cover pot and cook for 1 hour.
6. Purée in food processor.
7. Top each serving with 1 tablespoon of low-fat yogurt and sprinkle lime zest on top.

Nutritional Facts:

Serves: 4
Total Calories: 119
Calories from Fat: 0

This Zesty Green Soup recipe is from the 7 Color Cuisine Cookbook. Download this Cookbook today.

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