Spinach, Potato, and Nutmeg Soup

Name: Spinach, Potato, and Nutmeg Soup
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 1 cube chicken bouillon; 6 servings ground nutmeg to taste; 118 milliliters milk; 1 onion, chopped; 4 smalls potatoes, peeled and halved; 6 servings salt and pepper to taste; 473 milliliters fresh spinach; 1 Tbsp vegetable oil; 1 liters water

Spinach, Potato, and Nutmeg Soup might be just the soup you are searching for. This recipe makes 6 servings with 135 calories, 5g of protein, and 4g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. 9 people found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes roughly 1 hour. It is perfect for Autumn. It is a good option if you're following a gluten free diet. Head to the store and pick up vegetable oil, ground nutmeg, water, and a few other things to make it today.

Instructions

Heat the oil in a skillet over medium heat. Cook and stir the onion until tender.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Frying Pan

In a saucepan, bring the water to a boil. Reduce heat to low, and dissolve the bouillon cube in the water.

Ingredients you will need

Bouillon Cube

Water

Equipment you will use

Sauce Pan

In a blender or food processor, blend the onion, spinach, potatoes, nutmeg, and about 2 cups of the bouillon until thick and smooth.

Ingredients you will need

Bouillon

Potato

Spinach

Nutmeg

Onion

Equipment you will use

Food Processor

Blender

Blend the potato mixture into the saucepan with the remaining bouillon. Bring to a boil, reduce heat, and simmer 20 minutes. Stir in the milk, and continue cooking 10 minutes. Season with salt, pepper, and more nutmeg to taste. Thus the soup is complete.

Ingredients you will need

Soup

Nutmeg

Pepper