Spinach, Potato, and Nutmeg Soup recipe

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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

Nutrition Info

129.6 calories
carbohydrate: 23.1 g
cholesterol: 1.7 mg
fat: 2.9 g
fiber: 3.1 g
protein: 3.6 g
saturatedFat: 0.7 g
servingSize: -
sodium: 222.9 mg
sugar: 2.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat the oil in a skillet over medium heat. Cook and stir the onion until tender.

  2. In a saucepan, bring the water to a boil. Reduce heat to low, and dissolve the bouillon cube in the water.

  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. 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.

Recipe Yield

6 servings

Recipe Note

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

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