Healthy Cream of Spinach Soup (No Cream!)/immersion blender?? Need Help ASAP PLEASE
12/17/09 12:54 PM
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do most of you think califlower and spinach are some of the more tolerated vegtables? I was thinking to puree this and serve with pasta,rice or over a potato..I only have a blender,not immersion blender,and no idea what that is...I bought a bag of all natural spinach for less than $2 and was going to put it on a pizza with some soy cheese and chicken..but there would be lots of spinach leftover so I thought why not make this. Nutrition Facts Serving Size 1 (438g)
Recipe makes 6 servings Calories 127 Calories from Fat 58 (45%) Amount Per Serving %DV Total Fat 6.5g 9% Saturated Fat 1.1g 5% Monounsaturated Fat 3.9g Polyunsaturated Fat 1.0g Trans Fat 0.0g Cholesterol 0mg 0% Sodium 1291mg 53% Potassium 1079mg 30% Total Carbohydrate 9.7g 3% Dietary Fiber 4.6g 18% Sugars 3.1g Protein 9.8g 19% detailed view...
how is this calculated? Healthy Cream of Spinach Soup (No Cream!) Recipe #401883 ' 35 min ' 10 min prep ' add private note ' Edit... My Notes:
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(0) RATE IT NOW Print Recipe Your review has been submitted for approval and will appear shortly. By: Jean R Nov 30, 2009
This heart-healthy soup gets its creaminess from cauliflower instead of high fat cream. Substitute vegetable broth for the chicken broth and it becomes vegetarian. SERVES 6 (change servings and units)
Change to: Servings US Metric 1 2 3 4 5 clear stars
Write a Review! (optional) SubmitCancel Ingredients 1 lb cauliflower 1 1/2 lbs fresh spinach 2 tablespoons olive oil 2 garlic cloves, minced 6 cups chicken broth 1 teaspoon salt 1 tablespoon Dijon mustard 1 teaspoon dried thyme fresh ground pepper Directions 1Remove the green leaves from the cauliflower, remove the stem and chop the florets coarsly. 2Wash the spinach well, dry in a towel or salad spinner and chop coarsely. 3In a stock pot, heat the oil over medium heat and add the garlic, cook for just 30 seconds. 4Add the cauliflower, broth and salt; bring to a boil. Reduce heat and simmer for 15 minutes. Add the spinach and cook another 5 minutes, until the spinach is wilted and the cauliflower tender. Mix in the mustard and thyme. 5Using a hand-held immersion blender, puree the soup in the pot until smooth. 6Add pepper and additional salt t
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