Directions:
- Melt the butter in a large stock pot.
- Add the onion, celery and carrot and stir to coat with the melted butter.
- Cook for about 2 minutes until the onion is beginning to soften.
- Stir in the flour and cook gently for 1 minute more, stirring constantly.
- Pour in the chicken stock, bring to a boil, and cover.
- Reduce the heat and simmer for 30 minutes until the vegetables are tender.
- Stir in the oatmeal and chopped spinach and cook for 15 minutes, stirring occasionally.
- Stir in the cream and season well with salt and pepper.
- Serve hot, garnished with chopped fresh parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 166.34 Kcal (696 kJ) | ||
| Calories from fat | 78.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.7g | 13% | |
|---|---|---|---|
| Cholesterol | 21.53mg | 7% | |
| Sodium | 391.22mg | 16% | |
| Potassium | 328.64mg | 7% | |
| Total Carbs | 16.65g | 6% | |
| Sugars | 4.73g | 19% | |
| Dietary Fiber | 2.19g | 9% | |
| Protein | 6.67g | 13% | |
| Vitamin C | 3.4mg | 6% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 0.8mg | 4% | |
| Calcium | 64.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 72.7 Kcal (304 kJ) | ||
| Calories from fat | 34.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.8g | 13% | |
|---|---|---|---|
| Cholesterol | 9.41mg | 7% | |
| Sodium | 171mg | 16% | |
| Potassium | 143.64mg | 7% | |
| Total Carbs | 7.28g | 6% | |
| Sugars | 2.07g | 19% | |
| Dietary Fiber | 0.96g | 9% | |
| Protein | 2.92g | 13% | |
| Vitamin C | 1.5mg | 6% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 0.4mg | 4% | |
| Calcium | 28.1mg | 6% | |
* 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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