dish
Spinach Soup with Parmesan Cream

6
Serves
112
Calories
13
Nutrients
11
Vitamins

Ingredients

1/2 tablespoon olive oil
1/2 cup finely chopped celery
1 large onion , chopped
pinch ground nutmeg
2 small Russet potatoes
1/4 cup chopped, fresh parsley
about 1 quart low-sodium chicken broth or vegetable broth
6 cups spinach leaves , cleaned
1/4 cup freshly grated Parmesan cheese
3 tablespoons non-fat sour cream

Cooking Instructions

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

2. Peel and slice the potatoes and add them to the pot. Add the bay leaf, parsley and broth 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 remove from heat.

5. Blend the Parmesan cheese and sour cream together and set aside.

6. Remove the bay leaf and puree the soup in a blender. Strain and adjust the salt and pepper.

7. Serve the soup in bowls with a dollop of Parmesan cream.

Serving Size: about 1 1/2 cups

Nutrition Information

Number of Servings: 6
Calories
112
Protein
7 g
Total Carbohydrate
16 g
Dietary Fiber
3 g
Soluble Fiber
0 g
Insoluble Fiber
1 g
Sugar
5 g
Total Fat
4 g
Saturated Fat
1 g
Monounsaturated Fat
1 g
Polyunsaturated Fat
0 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
6 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
22 %
Percent Calories from Carbohydrate
51 %
Percent Calories from Fat
26 %
Vitamin A
2243 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
0 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
0 mcg
Vitamin C
25 mg
Vitamin D
1 IU
Folate
65 mcg
Vitamin E
1 IU
Vitamin K
120 mcg
Pantothenic Acid
0 mg
Calcium
133 mg
Iron
2 mg
Phosphorus
53 mg
Potassium
516 mg
Sodium
292 mg
Zinc
0 mg