Cream of Spinach and Potato

By keek

Ingredients
  • 2 cups low sodium chicken broth

  • 1 large potato, peeled and cubed

  • 1 (10 ounce) package frozen chopped spinach

  • 1 ½ tablespoons adobo seasoning

  • 3 tablespoons margarine

  • ¼ cup plus 1 tablespoon flour

  • 3 cups rice milk*

  • 1 teaspoon garlic powder

  • 1 tablespoon dried mined onion

  • salt and pepper to taste

  • * I am allergic to dairy, but you may use cow's milk instead

Directions
  1. Place potato cubes, adobo and chicken broth in large saucepan, cook covered for 5 minutes (the potato should not be finished cooking yet).

  2. Add the spinach to the potato and broth and cook until the potato is soft enough to mash.

  3. Blend the potato and spinach with a hand blender until it is smooth.

  4. In a medium saucepan, melt margarine. Stir in flour, cook for 1-2 minutes. Add rice milk, garlic powder, onion, salt and pepper. Stir with a whisk over medium heat until the mixture thickens.

  5. Add milk mixture to spinach, whisk together over medium heat.


Nutritional Facts

Servings
4
I don't know...
Calories
170
Calories from fat
43
carbohydrate
30g

lunch spinach soup dairy free vegetables

5 replies

keek
keek 2009-05-25 15:18:59 -0500 Report

I just made this soup two days ago and used half spinach and half broccoli. YUM! I also uploaded a picture of the all spinach version to my profile.

Petrea
Petrea 2009-05-04 02:20:54 -0500 Report

I tried this and added a little hint of cheese to the sauce. We all agreed this new recipe was a keeper!