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Spinach Soup with Basil & Dill

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Submitted by mlbart

YIELD

8 servings

PREP

20 min

COOK

35 min

READY

55 min

Ingredients

1 453.6
POUND G RUSSET POTATOES
peeled and cubed
2 473
CUPS ML ONIONS
chopped
1 15
TABLESPOON ML GARLIC
minced
6 1.4
CUPS L VEGETABLE STOCK
or chicken
1 ½ 7.5
TEASPOONS ML SALT
1 5
TEASPOON ML DRY MUSTARD
20 578
OUNCES ML/G SPINACH, FROZEN
thawed, chopped
½ 118
CUP ML DILL WEED
minced, fresh *
1 1
X X BASIL *
1 1
X X BLACK PEPPER
freshly ground *

Directions

In large soup pot over medium-high heat, combine potatoes, onion, garlic, stock, salt, and mustard.

Bring to boil. Reduce heat to low, cover pot and simmer 20 minutes.

In several batches in food processor or blender, purée the simmered vegetables and liquid along with the thawed spinach and the herbs.

Return soup to pot over low heat and heat thoroughly.

Season with black pepper and serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 609g (21.5 oz)
Amount per Serving
Calories 165 4% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 964mg 40%
Total Carbohydrate 12g 12%
Dietary Fiber 6g 25%
Sugars g
Protein 13g
Vitamin A 133% Vitamin C 37%
Calcium 17% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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