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Ingredients
1 ¾ pounds spinach, stemmed and washed well
2 pounds mashing potatoes, peeled, halved lengthwise and cut crosswise into ¼-inch-thick slices
12 medium carrots, peeled and cut crosswise into ¼-inch slices
2 medium onions, cut into chunks
10 cups garlic broth (see recipe)
3 cloves garlic, smashed and peeled
Kosher salt to taste
Freshly ground black pepper to taste
9 teaspoons butter (optional)
Nutritional analysis per serving
6 grams carbs; 2 milligrams cholesterol; 33 calories; 1 gram fat; 1 gram fiber; 232 milligrams sodium; 1 gram protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a tall stockpot, bring all the ingredients, except the salt, pepper and butter, to a boil. Lower the heat, and simmer for 30 minutes, or until each of the vegetables is easily pierced with the tip of a knife.
- Step 2
Pass the soup through the medium disk of a food mill, or skim the vegetables out of the liquid, and pulse them to a coarse puree in a food processor. If using a food processor, recombine the vegetables and the liquid. Season with salt and pepper. The soup may be refrigerated for up to 3 days or frozen for up to 2 months.
- Step 3
Bring to a simmer. If desired, stir a heaping ½ teaspoon of the butter into every portion just before serving.
Private Notes