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Spinach, Potato, and Nutmeg Soup Recipe

Recipe by: LADLEGUY

"A lovely light soup to serve as a wonderful starter on a winter-day."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook45 m
  • Ready In1 h
  • 1Heat the oil in a skillet over medium heat. Cook and stir the onion until tender.
  • 2In a saucepan, bring the water to a boil. Reduce heat to low, and dissolve the bouillon cube in the water.
  • 3In a blender or food processor, blend the onion, spinach, potatoes, nutmeg, and about 2 cups of the bouillon until thick and smooth.
  • 4Blend the potato mixture into the saucepan with the remaining bouillon. Bring to a boil, reduce heat, and simmer 20 minutes. Stir in the milk, and continue cooking 10 minutes. Season with salt, pepper, and more nutmeg to taste. Thus the soup is complete.
Ingredients
  • 6 servings
  • 130 cals
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 1/2 quarts water
  • 1 cube chicken bouillon
  • 2 cups fresh spinach
  • 4 small potatoes, peeled and halved
  • ground nutmeg to taste
  • 1/2 cup milk
  • salt and pepper to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    130
    6%
  • Fat:
    2.9
    5%
  • Carbs:
    23.1
    7%
  • Protein:
    3.6
    7%
  • Cholesterol:
    2
    < 1%

Based on a 2,000 calorie diet

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