Spinach Soup with Shallots

7 Reviews
100% would make this recipe again

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Preparation : 5 min Cooking : 15 min
240 calories/serving

Ingredients

340 g spinach 12 cups
3 tbsp margarine non-hydrogenated 40 g
1 shallots 40 g
3 tbsp white rice flour 30 g
3 1/2 cups soy beverage, unsweetened, fortified 900 mL
1 pinch nutmeg to taste
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1 1/2 tbsp flaked almonds [optional] 6 g

Before you start

A blender or food processor will be very useful to purée the soup.

Method

  1. Prepare the spinach : Wash and drain it briefly then transfer it to a pot or saucepan without adding any water. The water trapped in the leaves after gentle shaking is enough to cook them. Add salt, then cover and cook over high heat 3-4 min until the leaves wilt and turn very deep green. Avoid overcooking, otherwise the spinach will become brownish. Transfer the spinach to a colander, press to remove excess water, then set aside.
  2. While the spinach is cooking, heat the margarin in another saucepan over medium heat. Finely chop the shallots, then add them to the saucepan and sauté 2-3 min until they become translucent. Add the rice flour, then cook 1 min with stirring. Gradually whisk in the soy milk. Bring the mixture to a boil with constant whisking, then cook until it thickens, about 4 min. Remove the saucepan from the heat.
  3. Add the spinach to the mixture. Let the mixture cool down a few minutes, then purée it in a blender. Return the soup to the same saucepan and rewarm over low heat. Season with the grated nutmeg, salt and pepper to taste.
  4. Ladle the soup into bowls, sprinkle with the sliced almonds (optional) and serve.

Observations

The soup keeps up to 6 days in the refrigerator or up to 2 months in the freezer.

Nutrition Facts Table

per 1 serving (310 g)

Amount

% Daily Value

Calories

240

Fat

13 g

19 %

Saturated 1.7 g
+ Trans 0.1 g

9 %

Cholesterol

0 mg

Sodium

170 mg

7 %

Carbohydrate

21 g

7 %

Fibre

3 g

11 %

Sugars

1 g

Net Carbs

18 g

Protein

12 g

Vitamin A

139 %

Vitamin C

30 %

Calcium

31 %

Iron

30 %
More info

Claims

This recipe is :
Diet-related health claims  :
Bone-healthy, Heart-healthy
Excellent source of  :
Calcium, Folacin, Iron, Magnesium, Manganese, Potassium, Vitamin A, Vitamin B12, Vitamin B2, Vitamin D, Vitamin E, Vitamin K
Good source of  :
Copper, Niacin, Pantothenic Acid, Phosphorus, Selenium, Vitamin B1, Vitamin B6
Source of  :
Fibre, Omega-3, Omega-6, Vitamin C, Zinc
Low  :
Saturated Fat
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables ½
Fats 1 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

7 Reviews (7 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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