Easy Spring Soup


  • SERVING SIZE   227 g   ( 1 cup ) 
  • SERVINGS PER RECIPE  8
Ingredients
  • 1 Tbs CBF Chicken Consomme
  • 4 cups water
  • 100g asparagus
  • 128g carrots
  • 76g celery
  • 1 tsp garlic powder
  • black pepper, to taste
  • 60g CBF Pasta Solo - Elbows
  • 1 cup non-dairy creamer
  • 32g baby spinach
Directions
  • Cook pasta according to directions.
  • In a sauce pan over low heat, combine Chicken Consomme and 4 cups water.
  • Chop asparagus, celery, and carrots and add to broth.
  • Add garlic powder and pepper.
  • Bring to a boil and cook for 1-2 minutes, until vegetables are tender.
  • Reduce heat to low and add elbows, spinach, and non-dairy creamer.
  • Heat thoroughly.
  • SUGGESTIONS: To reduce phe and calories you can reducenon-dairy creamer to 1/2 cup.
  • THANK YOU! Chrissy Berl for the recipe suggestion.
Nutrition
Per Recipe Per Serving
Protein, g 6.9 0.9
Calories 630 90
Nutrition Facts Panel