This soup is unexpectedly creamy, thanks to the potato. Just one portion is loaded with nutrition, including half the daily requirement for folate and iron, along with much more in vitamins K and A, plus B as well. Serve as a first course or as a complete meal with sandwiches, as pictured here. Serves 4.
- 1 bunch of spinach, stems removed (8 ounces)
- 1 medium potato, peeled and diced
- 1 bunch of cilantro (approximately ¼ the size of the spinach bunch), stems removed
- 1 cup of low-fat milk
- ½ teaspoon salt
- Pepper to taste
- ¼ cup of toasted shaved almonds
- In a small pot, bring water to boil and cook the potato until soft.
- In a medium pot with boiling water add the spinach and cook for 3 minutes. Drain the spinach and discard the water.
- In a blender add the spinach, potato, cilantro, and milk. Blend until smooth.
- Transfer soup to the pot where the spinach was boiled, season with salt and pepper, and reheat.
- Serve with a sprinkle of almonds and nutmeg.
Per serving: 175 calories, 9g protein, 20g carbohydrate, 8g fat, 1g sat fat, 5g mono fat, 3mg cholesterol, 5g fiber, 257mg sodium
THE SEASONED COOK If you don’t like cilantro, substitute parsley with a little green onion for some zip.