Emerald Isle Soup
Nutrition
Calories: 270 kcalCarbohydrates: 30 gProtein: 10 gFat: 11 gSaturated Fat: 5 gCholesterol: 30 mgSodium: 530 mgFiber: 7 g
Ingredients
- 1 tablespoon Pure olive oil
- 2 5 oz pkg Diced onions (found in Produce)
- 2 tablespoons minced garlic
- 1 5 oz pkg Nature’s Place® Baby spinach
- 3 tablespoons all-purpose flour
- 3 cups vegetable broth divided
- 2 cups coarsley chopped broccoli florets plus additional for optional garnish
- ¾ cups coarsely chopped carrots
- 1 12 oz can evaporated milk
- ¼ teaspoon Black pepper freshly ground, or to taste
- 4 teaspoon nonfat Greek yogurt optional
Instructions
- 1. In a large skillet, heat oil. Add onions and garlic and cook over medium heat until onions are translucent, about 10 minutes. Add spinach and stir occasionally to allow spinach to cook uniformly. When spinach has wilted, add flour and continue to cook for about 4 minutes, stirring often.
- 2. Meanwhile, in a deep saucepan, bring 1 1⁄2 cups of the broth to a boil over high heat and add broccoli and carrots. Cook until tender, about 6 to 8 minutes.
- 3. Add remaining 11⁄2 cups broth to the spinach mixture, stirring continuously until broth is thickened and bubbly, about 2 to 3 minutes. Lower heat to maintain a simmer.
- 4. Add spinach mixture to cooked broccoli and carrots. Purée with an immersion blender, or in a blender or food processor until smooth. Stir in evaporated milk and pepper and gently reheat. Serve hot, with a dollop of yogurt and a broccoli floret, if desired.
- Source: Hannaford fresh Magazine, March - April 2011