Velvety Spinach Soup Recipe
This soup is a simple way to add vegetables to your diet.
Overview
Total time: 02 M 10 S
Servings: 2
Calories: 86
Ingredients
- 1/8 tsp. black pepper ground
- 1/2 cup cooked great northern beans
- 1/8 tsp. curry powder
- 4 cups fresh spinach
- 1/2 tsp. olive oil
- 1 tbsp. onion chopped
- 1 cup vegetable broth
Nutritional Information
- Serving Size: 9 fl. oz.
- Fat: 1g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 514mg
- Carbohydrates: 13g
- Fiber: 4g
- Sugar: 2g
- Protein: 5g
Instructions
- Heat oil in medium saucepan; add onion and sauté until tender.
- Add spinach, cover pan with lid, and cook until spinach is wilted.
- Add all ingredients to WildSide+ or FourSide jar and secure lid.
- Select "Soup" or "Hot" or "90" cycle (might need to run the cycle twice for desired heat) or blend on High for 90-180 seconds.
Notes
For a raw and vegan soup, omit the oil and use water instead of vegetable broth. Use soaked beans instead of cooked beans. Do not cook the onion and spinach before adding them to the blender.
4 cups of spinach? I think it would make more sense to put that in grams.
anybody out there have a good recipe for a crème of spinach soup..??
120g. (30g=1C for raw spinach)
can one double the recipe, and still have it work in the blender? or would one have to make the recipe twice to achieve said goal?
Doubling it would be a bit over the maximum recommended blend size. You could either 1.5 times the ingredients OR make it twice but double the oil/onion/spinach when doing those steps (to cut down prep time) and just use half of it when adding to the blender with other ingredients.
Leave a comment