Rating: 3 stars
5 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

This quick vegetable side dish soup is high in fiber and vitamin A.

Source: Better Homes and Gardens

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Recipe Summary

total:
30 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan cook potato and green onion in 2 tablespoons of the butter over medium heat about about 10 minutes or until potatoes are tender. Slowly add the spinach, one-fifth at a time, stirring just until spinach is limp and dark green after each addition. In a food processor or blender process or blend the spinach mixture, half at a time, until smooth.

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  • In the same saucepan melt remaining 4 tablespoons butter over medium heat. Stir in flour and curry powder; cook and stir for 2 minutes. Slowly add broth, whisking until combined. Stir in spinach mixture and lemon juice. Cook and stir over medium heat until mixture is slightly thickened and bubbly; cook and stir 1 minute more. In a medium bowl stir about 1 cup of the the hot mixture into sour cream. Return mixture to saucepan. Heat through but do not boil. Top with croutons, if desired. Makes 8 servings.

Nutrition Facts

192 calories; fat 15g; cholesterol 37mg; saturated fat 9g; carbohydrates 10g; mono fat 4g; poly fat 1g; insoluble fiber 6g; sugars 1g; protein 5g; vitamin a 3498.5IU; vitamin c 13mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 2mg; vitamin b6 0.2mg; folate 16.1mcg; vitamin b12 0.1mcg; sodium 488mg; potassium 391mg; calcium 90.9mg; iron 4.5mg.
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