Spinach Soup

6
Serves
48
Calories
18
Nutrients
19
Vitamins

Ingredients

1 tablespoon peanut oil
1/3 cup finely chopped carrots
1/3 cup finely chopped celery
1/3 cup finely chopped onions
1 quart Basic Chicken Stock (see recipe), or low-sodium canned
6 cups chopped, fresh or frozen spinach leaves

Cooking Instructions

1. Heat the peanut oil in a saucepan over low heat. Add the carrots, celery and onion, season lightly with salt and pepper, and cook for 10 minutes.

2. Add the stock and bring to a boil quickly over high heat.

3. Lower the heat and simmer until the vegetables are completely tender, about 15 minutes.

4. Add the spinach and simmer until just tender, about 5 to 7 minutes.

5. Puree in a blender and strain.

6. Adjust the salt and pepper to taste.

Serving Size: about 1 cup

Nutrition Information

Number of Servings: 6

Calories
48
Protein
5
Total Carbohydrate
3
Dietary Fiber
1
Soluble Fiber
0
Insoluble Fiber
1
Sugar
1
Total Fat
2
Saturated Fat
0
Monounsaturated Fat
1
Polyunsaturated Fat
1
Trans Fatty Acid (tfa)
0
Cholesterol
0
Omega-3 Fatty Acid
0
Omega-6 Fatty Acid
1
Percent Calories from Protein
35
Percent Calories from Carbohydrate
23
Percent Calories from Fat
42

Vitamin A
3726
Vitamin B1- Thiamin
0
Vitamin B2 - Riboflavin
0
Vitamin B3 - Niacin
0
Vitamin B6
0
Vitamin B12
0
Biotin
1
Vitamin C
10
Vitamin D
0
Folate
63
Vitamin E
1
Vitamin K
130
Pantothenic Acid
0
Calcium
38
Iron
1
Phosphorus
23
Potassium
316
Sodium
420
Zinc
0