Directions:
- Remove stems from spinach; wash leaves thoroughly, pat dry. Set aside.
- In a large Dutch oven, melt butter or margarine over medium heat. Add onion and cook, stirring frequently, until tender. Add flour and curry powder, stirring until smooth. Cook 3 minutes, stirring constantly. Gradually add broth, stirring until blended.
- Add potato, carrots, celery, parsley, and sage; bring to a boil over medium-high heat, stirring frequently. Cook, stirring constantly, until mixture thickens slightly. Cover, reduce heat, and simmer 15 minutes.
- Stir in spinach, turkey, half and half, salt, and pepper; cover and simmer 10 minutes, stirring occasionally. Adjust spices to taste before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 653.29 Kcal (2735 kJ) | ||
| Calories from fat | 322.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.81g | 55% | |
|---|---|---|---|
| Cholesterol | 992.18mg | 331% | |
| Sodium | 652.79mg | 27% | |
| Potassium | 1055mg | 22% | |
| Total Carbs | 29.62g | 10% | |
| Sugars | 5.39g | 22% | |
| Dietary Fiber | 4.62g | 18% | |
| Protein | 53.23g | 106% | |
| Vitamin C | 18.1mg | 30% | |
| Vitamin A | 9.2mg | 307% | |
| Iron | 6.6mg | 37% | |
| Calcium | 219.3mg | 22% | |
| Amount Per 100 g | |||
| Calories | 126.03 Kcal (528 kJ) | ||
| Calories from fat | 62.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.91g | 55% | |
|---|---|---|---|
| Cholesterol | 191.41mg | 331% | |
| Sodium | 125.93mg | 27% | |
| Potassium | 203.53mg | 22% | |
| Total Carbs | 5.71g | 10% | |
| Sugars | 1.04g | 22% | |
| Dietary Fiber | 0.89g | 18% | |
| Protein | 10.27g | 106% | |
| Vitamin C | 3.5mg | 30% | |
| Vitamin A | 1.8mg | 307% | |
| Iron | 1.3mg | 37% | |
| Calcium | 42.3mg | 22% | |
* 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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