Spinach And Wild Rice Soup With Toasted Pumpkin Pe... Recipe

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Spinach And Wild Rice Soup With Toasted Pumpkin Pe...
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Ingredients:

Directions:

  1. In Dutch oven or flameproof casserole, combine 6 cups water, wild rice, onion, carrot, dried porcini, garlic, salt, thyme, and nutmeg and bring to a boil over high heat. Reduce to a simmer, cover, and cook 40 minutes. Add spinach and cook 10 minutes or until wild rice is tender and spinach is heated through.
  2. In small heavy skillet, heat pumpkin seeds until they begin to pop, about 2 minutes. Transfer to food processor or blender and add basil, lemon juice, and 1/4 cup of water. Puree until smooth. Pour pesto into small bowl and set aside.
  3. Spoon 1 cup of wild rice soup into processor (no need to clean bowl) and process until smooth. Stir pureed soup and pesto into soup remaining in Dutch oven.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 335.8 Kcal (1406 kJ)
Calories from fat 55.66 Kcal
% Daily Value*
Total Fat 6.18g 10%
Cholesterol 6.61mg 2%
Sodium 606.17mg 25%
Potassium 181.91mg 4%
Total Carbs 54.33g 18%
Sugars 1.88g 8%
Dietary Fiber 4.33g 17%
Protein 14.85g 30%
Vitamin C 5.6mg 9%
Vitamin A 0.2mg 7%
Iron 1.6mg 9%
Calcium 36.4mg 4%
Amount Per 100 g
Calories 314.2 Kcal (1315 kJ)
Calories from fat 52.08 Kcal
% Daily Value*
Total Fat 5.79g 10%
Cholesterol 6.18mg 2%
Sodium 567.19mg 25%
Potassium 170.22mg 4%
Total Carbs 50.83g 18%
Sugars 1.75g 8%
Dietary Fiber 4.05g 17%
Protein 13.9g 30%
Vitamin C 5.3mg 9%
Vitamin A 0.2mg 7%
Iron 1.5mg 9%
Calcium 34mg 4%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.4
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium

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