Saturday, April 28, 2012

Spinach Mushroom Soup

I am "coming up for air" after a couple of weeks of pouring over decisions for remodeling our bathrooms.  A tub that leaks in one bathroom and mold-infested walls and a broken exhaust fan in the other bathroom necessitate upgrades.  If I could avoid doing the remodeling, I would, for two reasons. First, the money to upgrade is outrageous, and most days I am content to simply have a roof over my head and clean water when so much of the rest of the world doesn't have either.  Second, the land of fixtures, tiles, and interior design are entirely foreign to me, and it has been a slow learning curve.  I wander much more comfortably in the kingdom of herbs, vegetables, garnishes, kitchen gadgetry, and food preparation techniques. 

Did you miss me while I was on my journey to find my "inner Martha Stewart"?  I have done  minimal food preparation, but one day I did put together this soup and it was tasty enough to share with you. The mushrooms with spinach made a tasty combo.

2 teaspoons coconut oil
1/2 cup chopped celery
1/2 cup chopped yellow onion
1/4 cup chopped  mushrooms
2 cups loosely packed fresh spinach
1 cup vegetable broth

Melt coconut oil in a saute pan.  Add the chopped celery, onion, and mushrooms and saute until tender. Chop the spinach and add it to the other vegetables and cook until  tender.  Put contents into a  4-cup measuring glass with the vegetable broth and cook in microwave until tender.  Puree with an immersion blender.   

Servings per recipe: 1
Serving Size: Approximately 1 1/2 cup
Calories: 150
Total Fat: 9 g
Cholesterol: 0 mg
Sodium: 243 mg
Total Carbs: 15 g
Dietary Fiber: 5 g
Protein: 4 g

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