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Suggest a better descriptionToast bread in a toaster. With a star-shaped cookie cutter, cut out star shapes from the toast. Peel and cut each potato into 1-inch chunks. Place potatoes in a 3-quart pot and cover with water. Cook over medium-high heat until the potatoes are almost done, adding spinach (and spinach liquid if using frozen) the last 5 to 10 minutes of cooking time. Remove pan from heat and drain, reserving cooking liquid. Puree in batches in a blender (make sure each batch has some spinach, potatoes, and enough milk and cooking liquid to blend). Pour batches into a large pot or bowl. When finished, mix well and add salt and pepper to taste. Add more liquid if you would like a thinner soup. Serve with sour cream or ketchup swirled into the soup with a spoon and star croutons. Yield: 10 cups Per serving: 900 Calories (kcal); 13g Total Fat; (12% calories from fat); 30g Protein; 171g Carbohydrate; 50mg Cholesterol; 231mg Sodium Food Exchanges: 9 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9379 Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (2377g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1194 | ||
Calories from Fat: 28 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.1g | 4 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 7.3mg | 2 % | |
Sodium 127mg | 4 % | |
Potassium 6414.4mg | 169 % | |
Total Carbohydrate 264.8g | 78 % | |
Dietary Fiber 32.8g | 131 % | |
Sugars, other 232g | ||
Protein 33.1g | 47 % | |
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: 1194
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