Directions:
- In a Dutch oven, saute onions in oil until tender. Stir in flour and curry until blended. Gradually stir in broth. Add the potatoes, celery, carrots, parsley and sage. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender.
- Stir in the turkey, half-and-half, spinach, salt and pepper. Cook and stir until spinach is wilted and soup is heated through. Yield: 6 servings (2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 251.57 Kcal (1053 kJ) | ||
| Calories from fat | 64.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.12g | 11% | |
|---|---|---|---|
| Cholesterol | 38.3mg | 13% | |
| Sodium | 794.78mg | 33% | |
| Potassium | 642.61mg | 14% | |
| Total Carbs | 22.51g | 8% | |
| Sugars | 2.49g | 10% | |
| Dietary Fiber | 2.1g | 8% | |
| Protein | 21.94g | 44% | |
| Vitamin C | 8.9mg | 15% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.4mg | 8% | |
| Calcium | 118.7mg | 12% | |
| Amount Per 100 g | |||
| Calories | 70.22 Kcal (294 kJ) | ||
| Calories from fat | 17.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.99g | 11% | |
|---|---|---|---|
| Cholesterol | 10.69mg | 13% | |
| Sodium | 221.83mg | 33% | |
| Potassium | 179.36mg | 14% | |
| Total Carbs | 6.28g | 8% | |
| Sugars | 0.7g | 10% | |
| Dietary Fiber | 0.59g | 8% | |
| Protein | 6.12g | 44% | |
| Vitamin C | 2.5mg | 15% | |
| Iron | 0.4mg | 8% | |
| Calcium | 33.1mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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