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Minty Spinach, Garlic, and Nutmeg Soup
Source: dLife

Spinach, mint, parsley, and onions make this soup very healthy

Prep Time: 15 minutes
Cook Time: 30 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 154.7
Total Carbs 27.5 g
Dietary Fiber 8.3 g
Sugars 5.2 g
Total Fat 3.8 g
Saturated Fat 0.5 g
Unsaturated Fat 0.4 g
Potassium 187.8 mg
Protein 4.2 g
Sodium 390.5 mg
Dietary Exchanges
1 Fat , 4 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 tbsp  olive oil
2 each  large onion
2 each  medium garlic cloves
1 each  whole jalapeno pepper
0 1/2 g  fresh mint
0 1/2 cup  chopped parsley
5 cup  low sodium vegetable broth
18 oz  fresh baby spinach
2 each  fresh lemon juice, per fruit
1 pinch  ground nutmeg
1 pinch  salt and pepper
0 1/2 cup  lowfat plain yogurt
1 each  Rolls, sourdough, hot & crusty
  1. Heat the oil in a large pan and cook the onions, garlic, and hot pepper for 10 minutes, until softened and golden. Add the herbs and stock, bring to a boil and simmer for 15 minutes.
  2. Add the spinach to the pan and cook for 2 minutes until just wilted. Add the lemon juice, nutmeg, and salt and pepper to taste. Using a hand blender, puree the soup.
  3. Ladle into warmed serving bowls, drizzle with the yogurt. Dust with fresh black pepper (optional).
  4. Serve with crusty bread (optional).

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