Emerald Soup
Recipe: #13746
August 10, 2014
Categories: Broccoli, Potatoes, Spinach, Sunday Dinner, Gluten-Free, No Eggs, Sugar-Free, Vegetarian, Vegetarian Dinner, more
"From Better Homes and Gardens "Hometown Cooking"."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (399 g)
- Calories 251.5
- Total Fat - 13.1 g
- Saturated Fat - 6.2 g
- Cholesterol - 25.4 mg
- Sodium - 723.4 mg
- Total Carbohydrate - 28 g
- Dietary Fiber - 5 g
- Sugars - 7.6 g
- Protein - 7.9 g
- Calcium - 187.8 mg
- Iron - 2.2 mg
- Vitamin C - 62 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a saucepan, cook onion and garlic in hot butter and olive oil over medium high heat 4 to 5 minutes or until onions are tender.
Step 2
Stir in broth, spinach, potatoes, broccoli, oregano, mustard, salt, nutmeg and hot sauce.
Step 3
Bring to boil; reduce heat.
Step 4
Cover; simmer 15 minutes or until vegetables are very tender. Cool slightly.
Step 5
Transfer mixture to a blender and blend until smooth.
Step 6
Return to pan. Stir in milk. Heat through.
Step 7
Serve with croutons if desired.
Tips
- Saucepan
- Blender
1 Reviews
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