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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (370g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 14 (26%)|
|Amt Per Serving||% DV|
|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
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!