Vegetable Soup (Spinach and Carrot)
野菜スープ（ほうれん草・にんじん） · Yasai Sūpu
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
This is one of the simplest soups on the preschool menu: thin strips of carrot simmered in a light consommé broth, with blanched spinach added just before serving so it stays bright green and tender. The mild, savory broth is easy for even the youngest children to sip, and the vegetables are cut small so they fit comfortably on a little spoon. It pairs well with just about any Western-style main dish on a kyushoku tray.
Added. Open the recipe helper (bottom right) → ☰ Menu → 🛒 Shopping list to see the ingredients for your family size.
Printing uses the number of adults and children set under Ingredients, so set those first.
Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 22.5 gspinach
- 15 gcarrot
Seasonings
- 150 mlwater
- 0.8 gconsommé bouillon (granules or cube)Japanese-style Western soup stock powder or cubes, similar to chicken or vegetable bouillon. Substitute: Chicken or vegetable bouillon granules or a bouillon cube.
- 0.3 gsalt
About the Japanese ingredients in this recipe
- consommé bouillon (granules or cube) (コンソメ)
- Japanese-style Western soup stock powder or cubes, similar to chicken or vegetable bouillon. Substitute: Chicken or vegetable bouillon granules or a bouillon cube.
Directions
- 1
Cut the spinach into 2 cm (about 3/4 inch) lengths and boil it.
- 2
Cut the carrot into short, thin strips.
- 3
Put the water, the carrot from step 2, and the consommé in a pot and simmer.
- 4
Once the carrot is tender, adjust the seasoning with salt, then add the spinach from step 1 just before serving.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 12 kcal | 24 kcal | 12 kcal |
| Protein | 0.6 g | 1.2 g | 0.6 g |
| Fat | 0.2 g | 0.3 g | 0.2 g |
| Carbohydrates | 2.4 g | 4.8 g | 2.4 g |
| Fiber | 1 g | 2.1 g | 1 g |
| Salt equivalent | 0.6 g | 1.2 g | 0.6 g |
| Calcium | 15 mg | 30 mg | 15 mg |
| Iron | 0.5 mg | 0.9 mg | 0.5 mg |
| Potassium | 202.5 mg | 405 mg | 202.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 12 kcal | 0.6 g | 0.2 g | 2.4 g | 1 g | 0.6 g | 15 mg | 0.5 mg | 202.5 mg |
| 1 adult serving | 24 kcal | 1.2 g | 0.3 g | 4.8 g | 2.1 g | 1.2 g | 30 mg | 0.9 mg | 405 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
Ingredients in this recipe
You might also like
All recipes →
Harusame Soup with Spinach
Vegetable Soup with Spinach and Onion
Vegetable-Packed Soy Milk Soup with Spinach
Curry Soup
Vegetable Soup with Spinach and Bean Sprouts
