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Spinach, Potato, and Nutmeg Soup

Spinach, Potato, and Nutmeg Soup

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
LADLEGUY

LADLEGUY

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 130 kcal
  • 6%
  • Fat:
  • 2.9 g
  • 5%
  • Carbs:
  • 23.1g
  • 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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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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

LORI2573
5

LORI2573

10/15/2007

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

7/5/2006

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

3/4/2006

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

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