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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 292g Recipe makes 6 cups) |
||
| Calories 94 | ||
| Calories from Fat 12 | (13%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.4g | 2% | |
| Saturated Fat 0.2g | 0% | |
| Monounsaturated Fat 0.3g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 866mg | 36% | |
| Potassium 486mg | 13% | |
| Total Carbohydrate 17.0g | 5% | |
| Dietary Fiber 3.4g | 13% | |
| Sugars 3.4g | ||
| Protein 5.0g | 10% | |
Ingredients
- 1 large onion
- 2 large sweet potatoes
- 3 cups water
- 2 teaspoons salt
- 1/2-1 lb spinach
- 3 tablespoons minced garlic
- 1 1/2 cups hot soymilk (I prefer nonfat vanilla)
Directions
1
Chop onion and potatoes, boil in water and salt until tender.2
Stir in spinach and garlic.3
Puree, return to pot.4
Stir in hot soy milk.
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- Course > Soups > Bisques/Cream
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Featured Reviews for This Recipe
From: *Parsley*
On Sep 30, 2006
I really liked this soup, but I did make some changes. Instead of 3 cups water + 2 tsp salt, I used 3 cups vegetable broth. I used yams, but I always sub yams for sweet potatoes...just my preference. I had 16 oz frozen cut leaf spinach. I added half and pureed with me stick blender, then added the rest to give a little more texture. I added a little salt after cooking. I did use fat free half and half instead of soy milk. I, personally would recommend using only the 1/2 pound of spinach and/or doubling the sweet potatoes/yams. Honestly, the taste of the yams was pretty much masked by the spinach and I would have liked more yam taste. I will make this again with my adjustments. Thanx for posting this recipe!
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