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Add a photoServings: 6
Ingredients
- 1 lb broccoli
- 1/2 bag spinach leaves - (10-ounce bag)
- 1 lb baking potatoes Nonstick cooking spray
- 2 lrg shallots chopped - (abt 1/4 cu
- 2 c. vegetable broth
- 2 c. water
- 1 tsp salt
- 1 c. nonfat lowfat milk Freshly-grnd white pepper to taste Freshly-grated nutmeg to taste
Directions
- Cut broccoli crowns from stems; cut stems into 1-inch chunks. Rinse spinach leaves and drain on paper towels. Peel potatoes, cut into 1-inch cubes and cover with cool water in bowl.
- Coat Dutch oven with cooking spray. Saute/fry shallots over low heat till softened, 2 to 3 min. Stir in broth and water. Add in broccoli stems and potatoes and bring to boil over medium-high heat. Reduce heat, cover and simmer 15 min.
- Add in broccoli crowns. Simmer till vegetables are tender, about 5 min more. Stir in spinach and cook till leaves are wilted, about 1 minute.
- Remove soup from heat and puree in food processor or possibly blender in batches. Pour back into pot and stir in salt and lowfat milk. Hot over medium heat till warm. Add in white pepper to taste. Garnish each serving with sprinkle of nutmeg.
- This recipe yields 6 servings.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 322g | |
| Recipe makes 6 servings | |
| Calories 82 | |
| Calories from Fat 3 | 4% |
| Total Fat 0.33g | 0% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 756mg | 32% |
| Potassium 562mg | 16% |
| Total Carbs 16.74g | 4% |
| Dietary Fiber 2.9g | 10% |
| Sugars 4.06g | 3% |
| Protein 4.41g | 7% |
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