Spinach Vegetable Soup Recipe

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Spinach Vegetable Soup
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  1. In a Dutch oven, saute onion and celery in butter until tender. Add the broth, potatoes, turnip, carrot, green pepper and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.
  2. Stir in spinach and corn; cool slightly. Puree half of the soup in a blender; return to the pan and heat through. Yield: 6 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 76.03 Kcal (318 kJ)
Calories from fat 18.48 Kcal
% Daily Value*
Total Fat 2.05g 3%
Cholesterol 5.09mg 2%
Sodium 284.24mg 12%
Potassium 321.31mg 7%
Total Carbs 13.33g 4%
Sugars 3.96g 16%
Dietary Fiber 3.04g 12%
Protein 2.04g 4%
Vitamin C 16.2mg 27%
Vitamin A 0.7mg 22%
Iron 0.8mg 4%
Calcium 47.5mg 5%
Amount Per 100 g
Calories 60.17 Kcal (252 kJ)
Calories from fat 14.62 Kcal
% Daily Value*
Total Fat 1.62g 3%
Cholesterol 4.03mg 2%
Sodium 224.98mg 12%
Potassium 254.32mg 7%
Total Carbs 10.55g 4%
Sugars 3.14g 16%
Dietary Fiber 2.41g 12%
Protein 1.62g 4%
Vitamin C 12.8mg 27%
Vitamin A 0.5mg 22%
Iron 0.6mg 4%
Calcium 37.6mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.1
  • 2

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

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