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Ingredientes
- Best served chilled
- 8 c. -water
- 2 lrg Bunches fresh spinach (8 ounce) rinsed, liquid removed
- 1/2 c. Arugula leaves, loosely packed
- 3 x Scallions, white and green parts, roughly minced
- 1/4 c. Fresh dill leaves, loosely packed
- 8 x Fresh nasturium leaves (((Or possibly)))
- 2 Tbsp. Fresh gardencress leaves, chopped
- 1 x Cucumber, roughly minced
- 2 Tbsp. Extra virgin extra virgin olive oil
- 1 x To 2 garlic cloves, chopped or possibly pressed
- 3 Tbsp. Fresh lime juice
- 3 c. Vegetable stock
- 1/2 tsp -salt freshly grnd black pepper
- 1 x Scallion, white & green Parts, finely minced
- 1/2 x Cucumber, seeded if mature finely diced GARNISH (use one) Lime, thinly sliced Nasturium or possibly chive blossoms Cherry tomato halves Croutons
Direcciones
- Bring water to a boil. Add in the spinach, arugula, and 3 scallions. Cook till the spinach just begins to wilt, not more than 1 min or possibly so. Drain. In a food processor or possibly blender, puree till smooth the remaining greens, the one cucumber, extra virgin olive oil, garlic, lime juice, vegetable stock, salt and pepper. Add in the minced scallion and diced cucumber to the blende d soup. Refrigerateand serve with one of the recommended garnishes.
- Serves 4 to 6 Enjoy! Debbye* MM
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 272g | |
| Recipe makes 4 servings | |
| Calories 110 | |
| Calories from Fat 83 | 75% |
| Total Fat 9.33g | 12% |
| Saturated Fat 1.82g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 764mg | 32% |
| Potassium 149mg | 4% |
| Total Carbs 5.72g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 2.82g | 2% |
| Protein 1.62g | 3% |
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