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Spring Vegetable Chicken Soup

Flavourfully Wholesome
  • Cook

    mins
  • Difficulty

  • Makes

  • Marinate time

    mins
  • Prep

    mins
  • serves

    people

  • 1 Tbsp. (15 mL) vegetable oil
  • 2 stalks (2 stalks) celery, chopped
  • 1 large (1 large) onion, chopped
  • 1 leek, white and light green parts only, chopped
  • 2 cloves (2 cloves) garlic, finely chopped
  • 1 large (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 (1 pinch) ground black pepper
  • 1/3 cup (75 mL) reduced fat sour cream

NUTRITIONAL INFORMATION

 

Amount per serving

Calories130
Total Fat5g
Saturated Fat2g
Trans Fat0g
Cholesterol5mg
Sodium230mg
Total Carbs17g
Dietary Fiber2g
Sugars4g
Protein4g
Calcium10%
Iron4%
Vitamin C30%
Vitamin A8%

  • 1 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.
  • 2 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.