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Healthy Spinach Soup Recipe
|Fresh spinach/1 package frozen spinach||1 1⁄4 Cup (20 tbs) (About 4 To 5 Handfuls)|
|Onion||1 , finely chopped|
|Flour||1 1⁄2 Tablespoon|
|Vegetable broth/Water / chicken cube||4 Cup (64 tbs)|
|Parsley sprigs/1 tablespoon dried parsley||4|
|Lemon||2 , squeezed|
|Powdered mace||1⁄2 Teaspoon|
|Cream||1⁄2 Cup (8 tbs)|
|Hard boiled eggs||2 , sliced|
Serving size: Complete recipe
Calories 1196 Calories from Fat 507
% Daily Value*
Total Fat 56 g86.8%
Saturated Fat 31.7 g158.4%
Trans Fat 0 g
Cholesterol 588.4 mg
Sodium 2687.4 mg112%
Total Carbohydrates 154 g51.2%
Dietary Fiber 21.7 g86.8%
Sugars 49.9 g
Protein 28 g55.6%
Vitamin A 282.8% Vitamin C 214.2%
Calcium 50.6% Iron 51.1%
*Based on a 2000 Calorie diet
Shake off excess water.
Melt butter; cook onion and spinach gently until spinach has softened and become limp without browning.
If using frozen spinach, let block thaw completely.
Sprinkle in flour; blend smoothly.
Add stock; bring to boil, stirring constantly.
Add parsley, bay leaf, and seasoning; reduce heat.
Simmer 10 to 12 minutes.
Do not overcook; this spoils green color and fresh flavor.
Put through fine food mill, or blend until smooth in electric blender or food processor.
Reheat; add lemon juice.
Adjust seasoning; add mace.
Stir in cream just before serving.
Garnish with hard-boiled egg slices in each cup; sprinkle with paprika or croutons.