Velvety Spinach Soup

Author: Canadian Living

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: June 2011

Ingredients

  • 1/4 cup butter
  • 2 shallots thinly sliced
  • 2 cloves garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 lb russet potato peeled and chopped
  • 4 cups water
  • 3 cups sodium-reduced chicken broth
  • 10 oz baby spinach leaves

Method

In large saucepan, melt butter over medium heat; cook shallots, garlic, salt and pepper, stirring occasionally, until softened and light golden, about 4 minutes.

Add potatoes; cook, stirring, for 2 minutes. Add water and broth; bring to boil. Reduce heat and simmer, uncovered, until potatoes are tender, 15 to 20 minutes.

Turn off heat. Stir in spinach; let stand on burner for 5 minutes. Purée, in batches, until smooth.

Nutritional facts Per each of 6 servings: about

  • Sodium 580 mg
  • Protein 4 g
  • Calories 141.0
  • Total fat 8 g
  • Potassium 428 mg
  • Cholesterol 20 mg
  • Saturated fat 5 g
  • Total carbohydrate 15 g

%RDI

  • Iron 14.0
  • Fibre 0.0
  • Folate 33.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 55.0
  • Vitamin C 15.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Velvety Spinach Soup

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