| Cream of Spinach Soup: |
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Spinach takes on a whole new dimension in this subtly spiced soup.
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PREPARATION TIME: 10 minutes
COOKING TIME: 20 minutes
SERVES: 4
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| 1Tbsp. light vegetable oil |
1/8 tsp. cayenne pepper |
| 1 onion, peeled and chopped |
1¼ tsp. curry powder |
| 1 lb. fresh spinach, thoroughly washed, stemmed, and chopped or 1 (10oz.) package frozen chopped spinach, thawed |
pinch of ground nutmeg |
| ½ Tbsp. fresh lime juice |
¼ tsp. salt |
| 2 cups vegetable broth |
1 cup skim or 1% milk |
| Garnish: ½ cup low-fat plain yogurt |
4 Tbsp. half-and-half |
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1. Stove-top Method: In a saucepan, heat the oil over medium heat. Add the onion and sauté for 2 minutes. Add the spinach and vegetable broth. Bring to a boil. Reduce the heat and simmer for 8 to 10 minutes, until the spinach is tender. Cool.
OR
Microwave Method: In a microwave-safe bowl, combine the oil and onion. Cook on high (100%) for 1 minute. Add the spinach and only ½ cup of vegetable broth and cook, covered, on high for 5 to 7 minutes, until the spinach is tender. Add the remaining broth. Cool.
For both methods, follow step 2 below:
2. In a food processor fitted with a steel blade, or a blender, puree the mixture. Pour the puree into a saucepan. Add the remaining ingredients except the yogurt and simmer for 5 minutes, until the soup is heated through. Serve hot garnished with a swirl of yogurt in each bowl.
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- Per Serving
- 118 calories; 7g protein; 11g carbohydrates; 5g fat, 228mg sodium; 5mg cholesterol; 2.4g fiber
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