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Spinach Soup with Parmesan Cream

Provided by FoodFit

FoodFit Original Recipes use seasonal ingredients to create dishes that are healthy, delicious and easy to make. Our chef follows FoodFit's nutrition standards for recipes that are lower in fat, but full of flavor!

Ingredients

Qty. Measurement Description
1/2 tablespoon olive oil
1/2 cup finely chopped celery
1 large onion, chopped
salt to taste
freshly ground black pepper
pinch ground nutmeg
2 small Russet potatoes
1 bay leaf
1/4 cup chopped, fresh parsley
1 quart about low-sodium chicken broth or vegetable broth
6 cups spinach leaves, cleaned
1/4 cup freshly grated Parmesan cheese
3 tablespoons non-fat sour cream

Preparation Cook: 50 minutes

  1. Heat the olive oil in a saucepan over low-medium heat. Add the celery and onion, season lightly with salt, pepper and nutmeg, and cook for 10 minutes.
  2. Peel and slice the potatoes and add them to the pot. Add the bay leaf, parsley and broth and bring to a boil quickly over high heat.
  3. Lower the heat and simmer until the vegetables are completely tender, about 15 minutes.
  4. Add the spinach and remove from heat.
  5. Blend the Parmesan cheese and sour cream together and set aside.
  6. Remove the bay leaf and puree the soup in a blender. Strain and adjust the salt and pepper.
  7. Serve the soup in bowls with a dollop of Parmesan cream.

Nutritional Analysis

Number of Servings: 6
Per Serving Amount
Calories 112
Fat 4g
Saturated Fat 1g
Protein 7g
Fiber 3g
Carbohydrate 16g
Sodium 292mg

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