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1.5 C vegetable broth (22)
10 oz. frozen spinach - 1 block, or about 3.5C from a bag of frozen loose spinach - or substitute a similar amount of broccoli. (70)
1 T butter (100)
1 small onion, minced - 1.5 oz (20)
2 cloves garlic, minced (10)
2 T flour (120)
1.5C fat free milk (135)

You will need two medium saucepans.

Set vegetable broth and frozen spinach to boil in one saucepan.

In the other saucepan, melt butter, and sauté onion and garlic for a few minutes, until they are getting soft (do not allow to brown). Whisk in flour, and immediately follow with milk (adding only a small amount of milk at first until flour is blended in.) Simmer over medium heat until steaming and beginning to thicken, then add the vegetable broth and spinach. Season with salt to taste (a few pinches) and a bit of fresh ground pepper. Additional seasonings may be used if desired (I used a bit of Sunny Paris seasoning from Penzey's.)

Blend partially with an immersion blender, or in a regular blender or food processor. If using broccoli, it is better to reserve some chopped florets before adding to the milk; blend completely; then add the florets.

Makes 4 thick and satisfying cups of soup at about 120 calories each.


( 4 comments — Leave a comment )
May. 21st, 2007 02:58 am (UTC)
This sounds sooo yummy!!!

May. 21st, 2007 03:02 am (UTC)
It's very spinach-y. It's my favorite vegetable!
May. 21st, 2007 03:23 am (UTC)
I think the broccoli sounds tasty too!! Plus, only 120 calories is not that bad!!! I"m still trying to count calories each day so I will be trying this recipe!!!
May. 21st, 2007 03:15 am (UTC)
Oh, this looks scrumptious, thank you!
( 4 comments — Leave a comment )