Vegetable Spinach Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 tbsp Olive Oil 1 medium Onion, diced2 clove Garlic, finely chopped1/2 tsp Nutmeg, ground 3 cups sliced Zucchini 2 cups Baby Spinach2 cups Vegetable Stock3/4 cup Coconut Milk1 tsp Salt 1 tsp Pepper, black
In a large pan on medium heat, fry onion, garlic, and nutmeg in olive oil for five minutes, or until onion has softened. Add zucchini and cook for a further five minutes.
Add spinach and cook until just wilted. Add stock, cover pan, and simmer for 5 to 10 minutes, or until zucchini is tender.
Purée soup in an electric blender or use an electric beater. Serve.
Serving Size: Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user EDMONDSDEB.
Add spinach and cook until just wilted. Add stock, cover pan, and simmer for 5 to 10 minutes, or until zucchini is tender.
Purée soup in an electric blender or use an electric beater. Serve.
Serving Size: Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user EDMONDSDEB.
Nutritional Info Amount Per Serving
- Calories: 259.3
- Total Fat: 16.2 g
- Cholesterol: 0.0 mg
- Sodium: 1,219.8 mg
- Total Carbs: 22.0 g
- Dietary Fiber: 6.5 g
- Protein: 4.1 g
Member Reviews