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'Hunger Games' Green Broth That Tastes Like Springtime

'Hunger Games' Green Broth That Tastes Like Springtime

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Yield: 3 or 4 servings

1 cup fresh spinach

1/3 cup fresh watercress

1/3 cup fresh parsley

1 tablespoon vegetable or olive oil

2 ribs celery, diced

2 green onions, diced

1 large clove garlic, coarsely chopped

2 cups vegetable stock

Salt

Chopped parsley, for garnish

1. Roughly chop spinach, watercress and parsley.

2. Heat oil in a medium saucepan over medium-low heat. Add celery and green onions. Cook for 5 to 10 minutes, stirring occasionally, until the celery is softened. Add garlic; cook for 2 to 3 minutes.

3. Add spinach, watercress and parsley in batches, stirring until they wilt. Continue to stir and cook for several more minutes.

4. Add vegetable stock, increase the heat to medium-high, and bring to a simmer.

5. Purée soup until smooth, using a blender, food processor or immersion blender. Add salt to taste. Serve as is, or strain for a smoother, thinner consistency. Garnish with chopped parsley

Per serving (based on 4): 65 calories; 4g fat; 0.5g saturated fat; no cholesterol; 2g protein; 6g carbohydrate; 2g sugar; 2g fiber; 285mg sodium; 85mg calcium.

Recipe from Jillian Wood

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