Yield: 4 servings
|3||Stalks celery, thinly sliced|
|2 mediums||Potatoes, peeled and finely chopped|
|2||Leeks or 1 medium onion, thinly sliced|
|1 medium||Zucchini, cut in half lengthwise and sliced|
|1 cup||Frozen green peas|
|3 cups||Chicken broth|
|1 cup||Shredded spinach or leaf lettuce|
Prep time: 5 minutes Cook time: 20 minutes Q & E stands for quick and easy. It takes only 20 minutes for this soup to cook - just enough time to set the table and make a sandwich.
freshly ground pepper
In a large saucepan, combine celery, potatoes, leeks, zucchini and peas. Pour in broth. Bring to a boil, reduce heat and simmer for 15 minutes or until potatoes are tender. Stir in spinach and pepper to taste. Cook for 1 minutes longer. Ladle into warm soup tureen or bowls. Makes 4 servings.
Origin: Light & Easy Choices Shared by: Sharon Stevens.