Broccoli Spinach Soup

Recipe Ingredients

1 lb	454g / 16oz	Broccoli
1/2		Bag spinach leaves - (10-oz bag)
1 lb	454g / 16oz	Baking potatoes
		Nonstick cooking spray
2		Shallots - minced - (abt 1/4 cu (large)
2 cups	474ml	Vegetable broth
2 cups	474ml	Water
1 teaspoon	5ml	Salt
1 cup	237ml	Nonfat milk
		Freshly-ground white pepper - to taste
		Freshly-grated nutmeg - to taste

Recipe Instructions

Cut broccoli crowns from stems; cut stems into 1-inch chunks. Rinse spinach leaves and drain on paper towels. Peel potatoes, cut into 1-inch cubes and cover with cold water in bowl.

Coat Dutch oven with cooking spray. Saute shallots over low heat until softened, 2 to 3 minutes. Stir in broth and water. Add broccoli stems and potatoes and bring to boil over medium-high heat. Reduce heat, cover and simmer 15 minutes.

Add broccoli crowns. Simmer until vegetables are tender, about 5 minutes more. Stir in spinach and cook until leaves are wilted, about 1 minute.

Remove soup from heat and puree in food processor or blender in batches. Pour back into pot and stir in salt and milk. Warm over medium heat until hot. Add white pepper to taste. Garnish each serving with sprinkle of nutmeg.

This recipe yields 6 servings.

Each serving: 69 calories; 765 mg sodium; 1 mg cholesterol; 1 gram fat; 12 grams carbohydrates; 5 grams protein; 1.18 grams fiber.

Source:
The Los Angeles Times, 11-10-1999

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