Spinach, Potato, and Nutmeg Soup

Spinach, Potato, and Nutmeg Soup

by Nick Robinson 2 years ago
3.8 (8)
45 minutes
129.6 kcal
23.1 g carbs
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Description

A lovely light soup to serve as a wonderful starter on a winter-day.

Ingredients
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 ½ quarts water
  • 1 cube chicken bouillon
  • 2 cups fresh spinach
  • 4 small potatoes, peeled and halved
  • ground nutmeg to taste
  • ½ cup milk
  • salt and pepper to taste
Directions
  1. 1. Heat the oil in a skillet over medium heat. Cook and stir the onion until tender.
  2. 2. In a saucepan, bring the water to a boil. Reduce heat to low, and dissolve the bouillon cube in the water.
  3. 3. In a blender or food processor, blend the onion, spinach, potatoes, nutmeg, and about 2 cups of the bouillon until thick and smooth.
  4. 4. Blend 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.
Nutrition Facts
serving: 6 servings
calories: 129.6 kcal
carbohydrates: 23.1 g
protein: 3.6 g
saturated fat: 0.7 g
cholesterol: 1.7 mg
sodium: 222.9 mg
fiber: 3.1 g
sugar: 2.7 g