Directions:
- Heat oil in a large Dutch oven over medium-high heat. Add chopped onion, celery, minced ginger, dried thyme, and saffron threads, and sauté 5 minutes. Add sweet potato and orange rind, and sauté 3 minutes. Add broth and red pepper, and bring to a boil. Cover, reduce heat, and simmer 25 minutes or until potato is tender. Place half of potato mixture in a blender or food processor, and process until smooth. Pour puréed mixture into a bowl. Repeat procedure with remaining potato mixture. Return puréed mixture to pan. Stir in the spinach, and cook until thoroughly heated.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 228.71 Kcal (958 kJ) | ||
| Calories from fat | 48.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.37g | 8% | |
|---|---|---|---|
| Cholesterol | 1.85mg | 1% | |
| Sodium | 1027.91mg | 43% | |
| Potassium | 743.91mg | 16% | |
| Total Carbs | 41.51g | 14% | |
| Sugars | 8.48g | 34% | |
| Dietary Fiber | 5.96g | 24% | |
| Protein | 6.99g | 14% | |
| Vitamin C | 9.3mg | 16% | |
| Vitamin A | 1.2mg | 41% | |
| Iron | 3.4mg | 19% | |
| Calcium | 100mg | 10% | |
| Amount Per 100 g | |||
| Calories | 69.22 Kcal (290 kJ) | ||
| Calories from fat | 14.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.62g | 8% | |
|---|---|---|---|
| Cholesterol | 0.56mg | 1% | |
| Sodium | 311.1mg | 43% | |
| Potassium | 225.15mg | 16% | |
| Total Carbs | 12.56g | 14% | |
| Sugars | 2.57g | 34% | |
| Dietary Fiber | 1.81g | 24% | |
| Protein | 2.11g | 14% | |
| Vitamin C | 2.8mg | 16% | |
| Vitamin A | 0.4mg | 41% | |
| Iron | 1mg | 19% | |
| Calcium | 30.3mg | 10% | |
* 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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