Creamy Spinach Soup
Creamy Spinach Soup - Velvety soup that's quick to make
Healthy, because
Even smarter
Nutritional values
The crunchy croutons bring bite into the fine spinach soup. If you are in the process of losing weight, you can of course leave them out or simply eat the toast with them. This saves fat and makes it a real low-calorie dietary meal.
The spinach soup tastes just as good as an appetizer as a small meal or as a light snack. If you want to keep it filling for longer, simply add some wholemeal baguette.
(Percentage of daily recommendation)
| Calorie | 196 cal. | (9 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 11.4 μg | (25 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 824 mg | (21 %) | ||
| Calcium | 228 mg | (23 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 76 mg | |||
| Cholesterol | 21 mg |
Ingredients
- Ingredients
- 2 slices Whole Grain Toast
- 2 Tbsps Canola oil
- 1 pc fresh ginger (about 10 grams)
- 1 lb chopped Spinach (frozen)
- 2 pints vegetable stock
- 1 Tbsp cornstarch
- 1 cup
- ¾ cup Heavy cream
- salt
- peppers
- Nutmeg
Kitchen utensils
Preparation steps
Trim crusts and cut bread into 1 cm (approximately 1/2-inch) cubes.
Heat 1 tablespoon canola oil in a non-stick pan and toast the bread cubes until golden brown. Remove from pan and let cool.
Peel ginger root and finely grate. Heat remaining canola oil in pan and cook the ginger briefly.
Add the frozen spinach and the broth. Cover and cook over medium heat for about 15 minutes.
Mix cornstarch with a little milk until smooth, then stir with the remaining milk and the cream into the spinach mixture. Cook for 5 minutes over low heat, stirring frequently.
Puree soup with an immersion blender. Season with salt, pepper and freshly grated nutmeg. Sprinkle with the bread cubes and serve.
