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Ingredientes
- 4 lg. potatoes, peeled and cut into 1 inch chunks
- 4 green onions, sliced
- 2 c. coarsely sliced squash
- 3 tbsp. butter
- 3 c. vegetable stock or possibly chicken broth
- 1 teaspoon dill weed
- 1 1/2 c. lowfat milk
- 1 c. plain yogurt
Direcciones
- Saute/fry onions and potatoes for 10 min, then add in spinach, stock and dill. Simmer, covered till potatoes are tender (about 30 min).
- In blender or possibly food processor, puree soup a portion at a time, till smooth. Return to pan and add in lowfat milk. Reheat, then take off heat and add in yogurt. Season to taste with salt and pepper. Garnish with fresh dill. Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 456g | |
| Recipe makes 6 servings | |
| Calories 259 | |
| Calories from Fat 70 | 27% |
| Total Fat 7.93g | 10% |
| Saturated Fat 4.96g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 570mg | 24% |
| Potassium 1059mg | 30% |
| Total Carbs 40.68g | 11% |
| Dietary Fiber 4.7g | 16% |
| Sugars 8.53g | 6% |
| Protein 7.9g | 13% |
