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

Source: Better Homes and Gardens


Ingredient Checklist


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.

Instructions Checklist
  • 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; 15 g total fat; 9 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 37 mg cholesterol; 488 mg sodium. 391 mg potassium; 10 g carbohydrates; 6 g fiber; 1 g sugar; 5 g protein; 3498 IU vitamin a; 13 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 16 mcg folate; 0 mcg vitamin b12; 91 mg calcium; 5 mg iron;

Reviews (1)

6 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
It was very good and substantial which is the type of texture I prefer. if you don't like curry, I think you could substitute a little garlic or tarragon to enhance the lemon juice. It was a bit time consuming as you had to wait for the spinach to wilt; might try it with frozen spinach next time. the recipe makes a healthy quantity, certainly enough for two dinners and a lunch or two.