Directions:
- Saute onion in oil until tender; stir in mustard and nutmeg. Add chicken stock and bring to a boil; add carrots and cook over medium heat until tender. Spinach goes in last - cook only till it's well thawed.
- Allow mixture to cool to lukewarm, then puree in blender or food processor. Add milk, cover, and refrigerate until well chilled (up to overnight). Add salt & freshly ground pepper to taste.
- Serve (preferably in chilled bowls) with a large dollop of yogurt and a sprinkling of freshly grated nutmeg. Garnish each serving with a thin slice of lemon if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 122.74 Kcal (514 kJ) | ||
| Calories from fat | 38.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.25g | 7% | |
|---|---|---|---|
| Cholesterol | 5.98mg | 2% | |
| Sodium | 156.15mg | 7% | |
| Potassium | 324.83mg | 7% | |
| Total Carbs | 11.05g | 4% | |
| Sugars | 7.44g | 30% | |
| Dietary Fiber | 1.01g | 4% | |
| Protein | 10.05g | 20% | |
| Vitamin C | 5.6mg | 9% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.2mg | 1% | |
| Calcium | 155.8mg | 16% | |
| Amount Per 100 g | |||
| Calories | 55.9 Kcal (234 kJ) | ||
| Calories from fat | 17.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.93g | 7% | |
|---|---|---|---|
| Cholesterol | 2.72mg | 2% | |
| Sodium | 71.11mg | 7% | |
| Potassium | 147.93mg | 7% | |
| Total Carbs | 5.03g | 4% | |
| Sugars | 3.39g | 30% | |
| Dietary Fiber | 0.46g | 4% | |
| Protein | 4.58g | 20% | |
| Vitamin C | 2.6mg | 9% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.1mg | 1% | |
| Calcium | 71mg | 16% | |
* 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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