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Ingredientes
- 2 Tbsp. Unsalted butter
- 1 pkt Frzn corn kernels, (16-oz)
- 2 sm Red-skinned sweet potatoes, (yams), peeled, diced
- 3 x Celery stalks, diced
- 2 sm Zucchini, diced
- 1 lrg Carrot, diced
- 1 sm Onion, diced
- 2 tsp Dry thyme
- 4 x Bay leaves
- 6 c. Canned low-salt chicken broth
- 4 c. Packed fresh spinach leaves, (about 5 ounces)
Direcciones
- Heat butter in heavy large Dutch oven over medium-high heat. Add in corn, yams, celery, zucchini, carrot, onion, thyme and bay leaves. Saute/fry till vegetables are light brown, about 10 min. Add in broth and bring to boil.
- Reduce heat to medium-low; simmer soup till vegetables are very tender, about 45 min.
- Remove bay leaves from soup. Puree 2 1/2 c. soup with vegetables in blender till smooth. Return puree to remaining soup. Add in spinach and simmer till wilted, about 10 min. Season to taste with salt and pepper.
- 6 generous servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2083g | |
| Calories 631 | |
| Calories from Fat 296 | 47% |
| Total Fat 33.5g | 42% |
| Saturated Fat 17.55g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 663mg | 28% |
| Potassium 3108mg | 89% |
| Total Carbs 60.57g | 16% |
| Dietary Fiber 11.6g | 39% |
| Sugars 16.43g | 11% |
| Protein 38.69g | 62% |
