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Savory Spinach Soup


1 cup water
2 cups chicken broth
1 package (1 pound) prewashed spinach
1 teaspoon fresh lemon juice
teaspoon dried thyme leaves
1 tablespoon extra virgin olive oil
teaspoon coarse salt
teaspoon freshly ground pepper
2 green onions, coarsely chopped
Pinch ground nutmeg
2 cloves garlic, chopped
cup sour cream


Serves: 3


Bring 1 cup water to a boil in a pot over high heat. Add the spinach and cook, covered, over low heat for 3 to 4 minutes or until the spinach is wilted. Transfer the spinach to a colander and drain well. When the spinach is cool enough to handle, place it in a towel and squeeze out as much moisture as possible. (The spinach can be pre­pared a day ahead. Place in a covered container and refrigerate.)

Heat a large saucepan over moderate heat for 2 minutes. Add the olive oil and swirl the pan to coat the bottom evenly. Add the green onions and garlic and sauté for 4 minutes, stirring occasionally. Add the spinach, chicken broth, lemon juice, thyme, salt, pepper, and nutmeg and blend. Bring to a boil over medium-high heat. Cover, and simmer over low heat for 15 minutes. Remove the saucepan from the heat and allow the soup to cool for 10 minutes.

Transfer the soup to the large work bowl of a food processor fitted with a metal blade (or in a blender) and process until pureed. Add the sour cream and blend well. (If you do not have a large work bowl, you may have to process the soup in two batches.) Return the soup to the saucepan to reheat. Taste for seasoning. Ladle the soup into three soup bowls and serve.

EACH SERVING PROVIDES:- 8g carbohydrates, 129 calories, 6g protein, 9g fat, 4g dietary fiber, 1126mg sodium, 17mg cholesterol

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