Friday, August 27, 2010

Recipe of the Week: Spinach Soup


This fresh-tasting spinach soup is wonderfully nutritious. Its bright green color is a result of adding half the fresh spinach just before blending. Enjoy this delicious soup with crusty whole grain bread. Keep it vegetarian by substituting vegetable broth for the chicken broth.

(Prep Time: 20 minutes; Cook Time: 25 minutes; Total Time: 45 minutes)
Serves 4

2 tsp olive oil
2 cloves garlic
1/2 medium onion, finely chopped
1 stalk celery, finely chopped
1 medium white potato, peeled and cubed
2 cups fat-free, low-sodium chicken or vegetable broth
2 cups fat-free milk
1 six ounce bag baby spinach
Freshly ground black pepper

- Heat oil in large saucepan or Dutch oven. Sauté garlic, onion, celery and potato for 5 minutes.
- Add chicken broth (substitute with vegetable broth for Vegetarians) and fat-free milk. Bring to a boil, cover and simmer for 10 minutes.
- Stir in half the spinach, cover and simmer for 10 more minutes.
- Cool slightly, then transfer soup to a blender, working in two batches if necessary.
- Add remaining spinach and blend (if working in two batches, use half the remaining spinach with each batch). Blend until smooth.

Per Serving: Calories 113, Calories from Fat 23, Total Fat 2.5g (sat 0.4g), Cholesterol 2mg, Sodium 143mg, Carbohydrate 15.6, Protein 6.8g

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