Creamy Spinach Soup (non-dairy)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 59.2
- Total Fat: 0.3 g
- Cholesterol: 1.7 mg
- Sodium: 341.6 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 1.4 g
- Protein: 2.2 g
View full nutritional breakdown of Creamy Spinach Soup (non-dairy) calories by ingredient
Introduction
This non-dairy, low-fat soup is rich in nutrients, low in calories. This is a family favorite that my mom used to make, garnished with a piece of cheese if desired (see instructions) This non-dairy, low-fat soup is rich in nutrients, low in calories. This is a family favorite that my mom used to make, garnished with a piece of cheese if desired (see instructions)Number of Servings: 12
Ingredients
-
1 package (10 oz) fresh spinach
4 potatoes, quartered & boiled (preserve water)
3 large baby zucchini
3 cloves garlic
10 basil leaves
4 cups chicken broth
salt to taste
Directions
boil potatoes (preserve water)
steam spinach briefly, until soft
steam or saute zucchini
Puree spinach in a blender. You may need to add liquid to the blender for it to blend properly. This is what the chicken broth is for. Use broth as needed. Pour into a large soup pot.
Repeat the step with the zucchini, garlic, potatoes, and basil (in batches). Continue adding remainder of chicken broth. When this runs out, use the water from the potatoes (or from steaming the veggies) as this water is very nutrient-rich.
Add salt to taste.
My mom used to make this soup for me to disguise the vegetables. She always garnished the top with a slice of cheddar that had been cut with a cookie cutter into the shape of a heart, star, or dinosaur. Oddly enough, I was so thrilled by the cheese design as a kid that I never stopped to think I was eating vegetables.
Number of Servings: 12
Recipe submitted by SparkPeople user SIMONE_D_AMORE.
steam spinach briefly, until soft
steam or saute zucchini
Puree spinach in a blender. You may need to add liquid to the blender for it to blend properly. This is what the chicken broth is for. Use broth as needed. Pour into a large soup pot.
Repeat the step with the zucchini, garlic, potatoes, and basil (in batches). Continue adding remainder of chicken broth. When this runs out, use the water from the potatoes (or from steaming the veggies) as this water is very nutrient-rich.
Add salt to taste.
My mom used to make this soup for me to disguise the vegetables. She always garnished the top with a slice of cheddar that had been cut with a cookie cutter into the shape of a heart, star, or dinosaur. Oddly enough, I was so thrilled by the cheese design as a kid that I never stopped to think I was eating vegetables.
Number of Servings: 12
Recipe submitted by SparkPeople user SIMONE_D_AMORE.