Spinach and vegetable soup with radishes.

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Recipe Summary

prep:
35 mins
cook:
45 mins
total:
1 hr 20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add spinach, cover, and steam until tender, 2 to 6 minutes. Keep warm.

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  • Place carrots and cabbage into a separate pot with water to cover.

  • Place yucca into another pot and fill with water to cover. Bring to a boil, cover and cook until tender, about 15 minutes. Transfer soft yucca to carrot-cabbage pot. Stir in zucchini. Toss in cilantro leaves. Add additional water as needed to cover and bring to a boil; stir in chicken bouillon cubes and turmeric. Reduce heat and let simmer until all vegetables are soft, 10 to 15 minutes.

  • Divide soup between serving bowls. Add spinach, top with radishes, and place lemon slices on the sides of the bowls.

Nutrition Facts

397 calories; protein 14.7g; carbohydrates 91.4g; fat 1.2g; cholesterol 0.3mg; sodium 813.6mg. Full Nutrition
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