Spinach, Potato, and Nutmeg Soup

A lovely light soup to serve as a wonderful starter on a winter-day.

Step: 1

Heat the oil in a skillet over medium heat. Cook and stir the onion until tender.

Step: 2

In a saucepan, bring the water to a boil. Reduce heat to low, and dissolve the bouillon cube in the water.

Step: 3

In a blender or food processor, blend the onion, spinach, potatoes, nutmeg, and about 2 cups of the bouillon until thick and smooth.

Step: 4

Blend the potato mixture into the saucepan with the remaining bouillon. Bring to a boil, reduce heat, and simmer 20 minutes. Stir in the milk, and continue cooking 10 minutes. Season with salt, pepper, and more nutmeg to taste. Thus the soup is complete.

Per Serving: 130 calories; protein 3.6g; carbohydrates 23.1g; fat 2.9g; cholesterol 1.7mg; sodium 222.9mg.

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Some of less eating process eat salad for dinner instead of a traditional food and potatoes meal . But if you’re not careful , your salad can make more fat and calories than the food you’re trying to move . Make sure do this guide to create a dinner salad that keep your diet on track.