Spring Vegetable Chicken Soup

Temps & Portions
6 servings
35 minutes temps de préparation =
15 minutes préparation +
20 minutes cuisson
Ingrédients
  • 1 Tbsp. (15 mL) vegetable oil
    Baking Potatoes Foiled Tray 1EA
    $4.51 • Chq
  • 2 stalks celery, chopped
    Celery 1EA
    $3.39 • Chq
  • 1 large onion, chopped
    Onions Vidalia 1EA
    $1.83 • Chq
  • 1 leek, white and light green parts only, chopped
    Leeks Regular 1EA
    $1.74 • Chq
  • 2 cloves garlic, finely chopped
    Garlic (3PK)
    $1.46 • Chq
  • 1 large potato, peeled and diced
    Potato PEI 10LB
    $9.03 • Sac
  • 2 cups Knorr® Chicken Broth
    Knorr Soup Mix Chicken Noodle 71G
    $1.98 • Chq
  • 2 cups water
    Evian Spring Water Natural 1.5L
    $2.64 • Chq
  • 2 cups watercress
    Evian Spring Water Natural 1.5L
    $2.64 • Chq
  • 3/4 cup 2% milk
    Natrel Fine Filtered 3.25% Milk 1L
    $6.60 • Chq
  • 1 Tbsp. lemon juice
    Lemons 1EA
    $1.12 • Chq
  • 1 pinch ground black pepper
    Aylmer Accents Tomato Black Pepper & Garlic 540ML
    $2.60 • Chq
  • 1/3 cup reduced fat sour cream
    Gay Lea Sour Cream Light 500ML
    $3.13 • Chq
Instructions
  • 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.
  • Try using nonfat Greek yogourt instead of sour cream for lower fat and extra calcium.
  • Each serving of this soup provides 2 servings of vegetables and is a good source of vitamin C. *See Nutrition Information for saturated fat content.