Directions:
- Melt butter in a heavy Dutch oven and add potatoes, onion, and carrot. Saute for a minute, then add 2 quarts water. Bring to a boil, add salt, and cook until vegetables are tender, about half an hour.
- Add spinach and cook a minute or two, until wilted.
- Puree in a blender or food processor or use an immersion blender. The consistency should be mealy, not quite smooth.
- Return to Dutch oven. Thin with water or milk if too thick. Stir in yogurt. Garnish with freshly ground black pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 129.59 Kcal (543 kJ) | ||
| Calories from fat | 27.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.05g | 5% | |
|---|---|---|---|
| Cholesterol | 8.38mg | 3% | |
| Sodium | 964.06mg | 40% | |
| Potassium | 548.13mg | 12% | |
| Total Carbs | 23.2g | 8% | |
| Sugars | 5.12g | 20% | |
| Dietary Fiber | 4.14g | 17% | |
| Protein | 3.43g | 7% | |
| Vitamin C | 7mg | 12% | |
| Vitamin A | 1.4mg | 48% | |
| Iron | 2.4mg | 13% | |
| Calcium | 115.1mg | 12% | |
| Amount Per 100 g | |||
| Calories | 32.2 Kcal (135 kJ) | ||
| Calories from fat | 6.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.76g | 5% | |
|---|---|---|---|
| Cholesterol | 2.08mg | 3% | |
| Sodium | 239.55mg | 40% | |
| Potassium | 136.2mg | 12% | |
| Total Carbs | 5.77g | 8% | |
| Sugars | 1.27g | 20% | |
| Dietary Fiber | 1.03g | 17% | |
| Protein | 0.85g | 7% | |
| Vitamin C | 1.7mg | 12% | |
| Vitamin A | 0.4mg | 48% | |
| Iron | 0.6mg | 13% | |
| Calcium | 28.6mg | 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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