Healthy Cream of Spinach Soup (No Cream!)/immersion blender?? Need Help ASAP PLEASE
12/17/09 12:54 PM
|
|
|
|
|
|
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:
My Notes
ONLY YOU see your private notes, and they print with the recipe.
Save NoteCancel
(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
Print
Remind Me
Notify Moderator
|
|
Posts
