Directions:
- In a large saucepan, combine spinach, potato, scallions, garlic, broth, water, and pepper.
- Cover and bring to a boil over high heat. Reduce heat to medium-low and simmer until potato is tender, about 15 minutes.
- Transfer solids to a food processor or blender and process to a smooth puree. Return puree to saucepan.
- Stir in milk and margarine and warm soup over medium heat, stirring frequently.
- Ladle into bowls and sprinkle with Parmesan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 62.74 Kcal (263 kJ) | ||
| Calories from fat | 23.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.66g | 4% | |
|---|---|---|---|
| Cholesterol | 3.13mg | 1% | |
| Sodium | 110.72mg | 5% | |
| Potassium | 303.76mg | 6% | |
| Total Carbs | 6.08g | 2% | |
| Sugars | 3.01g | 12% | |
| Dietary Fiber | 1.58g | 6% | |
| Protein | 5.36g | 11% | |
| Vitamin C | 5.9mg | 10% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 0.9mg | 5% | |
| Calcium | 191.9mg | 19% | |
| Amount Per 100 g | |||
| Calories | 26.57 Kcal (111 kJ) | ||
| Calories from fat | 10.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.12g | 4% | |
|---|---|---|---|
| Cholesterol | 1.32mg | 1% | |
| Sodium | 46.89mg | 5% | |
| Potassium | 128.63mg | 6% | |
| Total Carbs | 2.58g | 2% | |
| Sugars | 1.28g | 12% | |
| Dietary Fiber | 0.67g | 6% | |
| Protein | 2.27g | 11% | |
| Vitamin C | 2.5mg | 10% | |
| Vitamin A | 0.2mg | 12% | |
| Iron | 0.4mg | 5% | |
| Calcium | 81.3mg | 19% | |
* 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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