Creamy Carrot and Spinach Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 carrots, sliced2 onions, sliced1 c. cauliflower, frozen or fresh, chopped2 stalks celery, about 3/4 cup, chopped2 cloves garlic, minced1/2 tsp crushed red pepper2 tsp parsley1 tsp fresh basil or 1/2 tsp driedpinch gingerblack pepper to taste4 cups water6 tsp dry chicken boullion1 c frozen spinach or 2 c fresh
Cook onion in dash of olive oil or non-stick spray. Add garlic, celery. Continue to sautee. Add carrots and cauliflower and all spices (except boullion), stirring frequently over low heat to soften and let the herbs flavor the veggies. Add water and boullion, simmer 10 minutes.
Using a slotted spoon, remove most veggies to bowl of food processor. Pulse several times to consistency desired - chunky or smooth. Add back to broth base and stir. Add spinach to warm. If fresh spinach is used, chop and add to wilt. Serve with croutons and a dollop of low-fat sour cream if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user LTKFIT.
Using a slotted spoon, remove most veggies to bowl of food processor. Pulse several times to consistency desired - chunky or smooth. Add back to broth base and stir. Add spinach to warm. If fresh spinach is used, chop and add to wilt. Serve with croutons and a dollop of low-fat sour cream if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user LTKFIT.
Nutritional Info Amount Per Serving
- Calories: 45.6
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 930.1 mg
- Total Carbs: 9.7 g
- Dietary Fiber: 3.2 g
- Protein: 2.3 g
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