| Preparation time: 15 min | Servings: 4 |
| Cooking time: 15 min | |
Ingredients:
1/4 cup lowfat sour cream
2 tsp olive oil
1/2 lb sweet potatoes, peeled and sliced
4 slices pumpernickel bread
2 celery stalks, thinly sliced
1 onion, sliced
1/2 lb potatoes, peeled and sliced
1/8 tsp salt (optional)
1/2 lb carrots, peeled and sliced
3 cups vegetable broth
1/2 lb spinach, washed and torn into pieces, tough stems discarded
Cooking Directions:
Combine first 8 ingredients in a heavy saucepan over medium high heat. Bring to a boil. Reduce heat to medium low. Cover saucepan and simmer 10-15 minutes or until potatoes are tender. Remove from heat. Stir in spinach. Working in batches if necessary, transfer mixture to a food processor or blender and purée. Return puréed soup to saucepan. Stir in sour cream until hot. Serve soup with bread.Nutritionist Recommended For:
Nutrition Facts
Calories 260
% Calories From Fat 19.7%
Total Fat 5.7g
Saturated Fats 1.7g
Mono-unsaturated Fats 2.4g
Poly-unsaturated Fats 1g
Cholesterol 5.9mg
Sodium 1100mg
Total Carbohydrates 47g
Dietary Fiber 9.2g
Sugar 9.6g
Protein 8.2g
More Information |
Vitamins Thiamin B1 0.3 mg Vitamin K 330 mcg Vitamin A 28000 IU Vitamin E 3.6 mg Pantothenic Acid 1.1 mg Vitamin B6 0.58 mg Choline 43 mg Riboflavin B2 0.32 mg Vitamin D 0 IU Vitamin B12 0.045 mcg Vitamin C 28 mg Niacin B3 3 mg | Minerals Sodium 1100 mg Zinc 1.3 mg Copper 0.35 mg Iron 3 mg Calcium 180 mg Manganese 1.3 mg Magnesium 100 mg Fluoride 27 mcg Potassium 980 mg Phosphorus 180 mg Selenium 11 mcg |
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