Spring Vegetable Chicken Soup

Name: Spring Vegetable Chicken Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 1 Tbsp. (15 mL) vegetable oil; 2 stalks celery, chopped; 1 large onion, chopped; 1 leek, white and light green parts only, chopped; 2 cloves garlic, finely chopped; 1 large potato, peeled and diced; 2 cups (500 mL) Knorr® Chicken Broth; 2 cups (500 mL) water; 2 cups (500 mL) watercress; 3/4 cup (175 mL) 2% milk; 1 Tbsp. (15 mL) lemon juice; 1 pinch ground black pepper; 1/3 cup (75 mL) reduced fat sour cream

This creamy blended soup is made with fresh vegetables simmered in chicken stock and lemon juice. It's a good source of vitamin C and is ready in 35 minutes.

20 MINS

Cooking Time
15 MINS

Prep Time
6 People

Serves

1 Tbsp. (15 mL) vegetable oil
2 stalks celery, chopped
1 large onion, chopped
1 leek, white and light green parts only, chopped
2 cloves garlic, finely chopped
1 large potato, peeled and diced
2 cups (500 mL) Knorr® Chicken Broth
2 cups (500 mL) water
2 cups (500 mL) watercress
3/4 cup (175 mL) 2% milk
1 Tbsp. (15 mL) lemon juice
1 pinch ground black pepper
1/3 cup (75 mL) reduced fat sour cream

Heat oil in large saucepan over medium heat and cook celery, onion, leek and garlic, stirring occasionally, until tender, about 4 minutes. Stir in potato, Knorr® Chicken Broth, water and watercress. Bring to a boil over high heat. Reduce heat to low and simmer covered 20 minutes. Remove from heat; cool slightly.
Process soup in blender or food processor until smooth. Return to saucepan, then stir in milk, lemon juice and pepper; heat through, but do not boil. Garnish with sour cream.