Directions:
- Add onions and oil to stockpot on medium-low. Cook, stirring, 10 min or longer, until onions are soft and translucent, but not browned.
- Add stock and spinach, season with salt and pepper.
- Bring to simmer, cook about 3 min or until spinach is wilted and tender.
- Remove pot from heat. Puree soup carefully with handheld blender until smooth. Season to taste with herb seasoning salt. Ladle into warm bowls. Top with poached egg.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 19.94 Kcal (83 kJ) | ||
| Calories from fat | 13.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.54g | 2% | |
|---|---|---|---|
| Cholesterol | 15.42mg | 5% | |
| Sodium | 67.66mg | 3% | |
| Potassium | 40.63mg | 1% | |
| Total Carbs | 0.81g | 0% | |
| Sugars | 0.28g | 1% | |
| Dietary Fiber | 0.21g | 1% | |
| Protein | 0.74g | 1% | |
| Vitamin C | 1.7mg | 3% | |
| Iron | 0.3mg | 1% | |
| Calcium | 8.6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 108.03 Kcal (452 kJ) | ||
| Calories from fat | 75.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.35g | 2% | |
|---|---|---|---|
| Cholesterol | 83.52mg | 5% | |
| Sodium | 366.57mg | 3% | |
| Potassium | 220.12mg | 1% | |
| Total Carbs | 4.36g | 0% | |
| Sugars | 1.53g | 1% | |
| Dietary Fiber | 1.14g | 1% | |
| Protein | 4.02g | 1% | |
| Vitamin C | 9.4mg | 3% | |
| Iron | 1.4mg | 1% | |
| Calcium | 46.3mg | 1% | |
* 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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