Ingredients
- 2 Tbsp unsalted butter
- 1 medium yellow onion diced
- 1 clove garlic, minced
- 1 medium russet potato, peeled and diced into 1/2″ chunks
- 4 cups vegetable stock or 2 cups stock and 2 cups water
- 8oz baby spinach leaves
- 1/8 tsp cayenne pepper
- 1/4 tsp nutmeg
- 2 Tbsp dry sherry
- salt and pepper to taste
- grated Parmesan cheese, parsley, watercress, or creme fraiche for optional garnish
View Full Recipe at The Way to His Heart
Toolbox
Add the recipe to which day?
Adding to Planner
Nutrition Facts
Amount Per Recipe | %DV |
---|---|
Recipe Size 1477g | |
Calories 558 | |
Calories from Fat 220 | 39% |
Total Fat 25.12g | 31% |
Saturated Fat 15.8g | 63% |
Trans Fat 0.0g | |
Cholesterol 61mg | 20% |
Sodium 3910mg | 163% |
Potassium 1993mg | 57% |
Total Carbs 70.74g | 19% |
Dietary Fiber 8.2g | 27% |
Sugars 16.56g | 11% |
Protein 10.81g | 17% |
Advertisement
Advertisement