Spinach, Potato, and Nutmeg Soup

Spinach, Potato, and Nutmeg Soup

6 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
LADLEGUY
Recipe by  LADLEGUY

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

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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.

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Reviews (6)

Rate This Recipe
LORI2573
5

LORI2573

The flavors were good - don't overdo the nutmeg. I think I overblended it - I would have probably liked it better if it were chunkier.

diamondsquilts
5

diamondsquilts

This tasted more like baby food. I tried to give it to my kids and only one would eat a little of it. This is something I will not make again. Sorry.

RAZZMATAZZ
5

RAZZMATAZZ

This is an excellent soup, surprisingly satisfying considering how healthy it is!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 130 cal
  • 6%
  • Fat
  • 2.9 g
  • 5%
  • Carbs
  • 23.1 g
  • 7%
  • Protein
  • 3.6 g
  • 7%
  • Cholesterol
  • 2 mg
  • < 1%
  • Sodium
  • 287 mg
  • 11%

Based on a 2,000 calorie diet

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Potato Soup Italian Style

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Baked Potato Soup IV