CREAMY SPINACH AND CARROT SOUP
My mother-in-law made this all the time and even my 7 year old would eat it. Pretty impressive for spinach! I've changed up a few things though by adding more salt, pepper and nutmeg to taste. I also like to use 2 bags of pre-washed fresh spinach instead of frozen. And, I tried it in the crock pot last week and it was sooo simple!
Provided by HappyCookingMommy
Categories Low Protein
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- in 2 quart saucepan melt butter, add onions.
- Cook over medium heat, stirring occasionally until onions are tender, 5-6 minutes.
- Stir in flour until smooth and bubbly, 1 minute.
- Stir in half and half and chicken broth.
- Add remaining ingredients.
- Continue cooking over low heat stirring occasionally until soup is heated through, 12-15 minutes.
Nutrition Facts : Calories 154.6, Fat 11.1, SaturatedFat 6.7, Cholesterol 30.2, Sodium 382.2, Carbohydrate 10.4, Fiber 2.5, Sugar 2.7, Protein 4.8
ZELDA'S CREAMY SPINACH & CARROT SOUP
This recipe is one that I think you will love. I fix a little different than most people. I use red pepper to give a little kick. I increased the nutmeg and the orange zest. I love it fixed this way. You try it and let me know. My grandkids love this and you know kids don't like anything.
Provided by Zelda Hopkins
Categories Cream Soups
Time 40m
Number Of Ingredients 11
Steps:
- 1. In 2 quart saucepan, melt butter; add onions. Cook over med. heat, stirring occasionally, until onions are tender. {5-6 minutes} Stir in flour until smooth and bubbly. {1 minute} Stir in half and half and chicken broth. Add remaining ingredients except orange peel. Continue over low heat, stirring occasionally, until soup is heated through {12 to 15 minutes}. Add orange peel. Then enjoy.
CARROT SOUP WITH SPINACH CHIFFONADE
Yield Serves 4
Number Of Ingredients 9
Steps:
- Combine 4 cups broth, carrots, potato, onion and ground ginger in large saucepan and bring to boil. Reduce heat; cover and simmer until vegetables are very tender, about 25 minutes.
- Using slotted spoon, transfer vegetables to processor. Puree until smooth. With machine running, gradually add soup broth to processor. Return soup to same saucepan, thinning with more broth if necessary. Add lemon juice and fresh ginger; simmer 3 minutes. Add spinach and simmer until wilted, about 2 minutes. Season soup with salt and pepper. Ladle into bowls. Swirl 1 heaping spoonful of yogurt into each bowl.
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