In a wide skillet, heat oil over medium and sauté onions, green onions, celery and potatoes until soft. Do not brown! Add vegetable stock and stir well then bring to a boil. Reduce heat and simmer for 15 minutes, until potatoes are soft.
Add spinach and stir until leaves wilt, about 30 seconds. Remove from heat immediately or you will lose that beautiful green color! Cool the soup a little and pureé in batches in the blender or food processor.
Add a dollop of sour cream and season with salt and pepper.
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|Serving Size: 1 Serving (2318g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 14 (7%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 9221.3mg||318 %|
|Potassium 839.9mg||22 %|
|Total Carbohydrate 45.7g||13 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 41.5g|
|Protein 4.3g||6 %|
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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: 204
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