Directions:
- In a large pot, combine the first 4 ingredients; add enough water to cover and cook until tender. Put water and vegetables in blender and puree; set aside.
- In same pot, steam spinach in 2 cups water and puree. Return to same pot; set aside.
- In a medium saucepan, melt butter and blend in flour. Gradually whisk in milk. Continue cooking, stirring constantly until sauce is thick and smooth.
- Add vegetable puree to spinach in large pot; mix thoroughly. Add white sauce and season with basil, thyme, salt and pepper. Heat through; do not boil.
- Ladle into serving bowls and top with a dollop of sour cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 330.2 Kcal (1382 kJ) | ||
| Calories from fat | 161.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.99g | 28% | |
|---|---|---|---|
| Cholesterol | 43.32mg | 14% | |
| Sodium | 452.29mg | 19% | |
| Potassium | 1059.46mg | 23% | |
| Total Carbs | 34.02g | 11% | |
| Sugars | 9.3g | 37% | |
| Dietary Fiber | 5.74g | 23% | |
| Protein | 10.02g | 20% | |
| Vitamin C | 35.5mg | 59% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 4.8mg | 26% | |
| Calcium | 330.9mg | 33% | |
| Amount Per 100 g | |||
| Calories | 94.09 Kcal (394 kJ) | ||
| Calories from fat | 46.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.13g | 28% | |
|---|---|---|---|
| Cholesterol | 12.35mg | 14% | |
| Sodium | 128.88mg | 19% | |
| Potassium | 301.89mg | 23% | |
| Total Carbs | 9.69g | 11% | |
| Sugars | 2.65g | 37% | |
| Dietary Fiber | 1.64g | 23% | |
| Protein | 2.86g | 20% | |
| Vitamin C | 10.1mg | 59% | |
| Vitamin A | 0.2mg | 22% | |
| Iron | 1.4mg | 26% | |
| Calcium | 94.3mg | 33% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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