Really good and really simple.
Heat the ghee in a large soup pot over medium-high heat. Add the leeks, celery, herbs and spices. Add the Bragg's and saute for 4-5 minutes until the leeks are transparent. Add the spinach by the handful, continuing to stir after each addition. Wilt the spinach, keeping it a light green color. Do not overcook it. Add the vegetable stock to just cover the spinach. Bring to a boil, then remove from heat.
Let the soup cool just slightly, then puree until a smooth, creamy texture is achieved. Add additional stock as necessary to create the desired consistency. Add the soy/rice milk. Sprikle with nutmeg just before serving.
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Serving Size: 1 Serving (370g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 53 | ||
Calories from Fat: 14 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.6g | 2 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 2.8mg | 1 % | |
Sodium 662.8mg | 23 % | |
Potassium 720.5mg | 19 % | |
Total Carbohydrate 8.2g | 2 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 5.3g | ||
Protein 3.7g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 53
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