Carrot/Apple Soup with Spinach Salad
Tonight we feature a sweet and savory carrot/apple soup with a swirl of sour cream or yogurt. It’s topped with toasted pine nuts.
Carrots and crisp Granny Smith apples are almost always available at your local grocery store. The same is true for fresh or packaged spinach, so this is a meal to make any time of the year.
Speaking of “Granny”…this meal may bring back memories of Grandma’s table.
Grocery List: Spinach Salad and Carrot/Apple Soup
Sunday, Spinach Salad and Carrot Apple Soup
garlic (if needed)
1 yellow onion
1 bunch green onions
1 bag baby spinach or 1 bunch fresh spinach
1 red bell pepper
2 lbs. carrots
8 crimini mushrooms
2 Roma tomatoes
2 Granny Smith apples
1/4 C. pine nuts
one 32 oz. box low sodium vegetable broth
ground cinnamon (if needed)
white wine to cook with (if needed)
plain, nonfat yogurt (if needed)
gorgonzola or feta cheese (if needed)
1 medium-sized whole-grain roll per serving or a loaf of Artisan bread
Nutritional Value: Spinach Salad and Carrot Apple Soup
Carrot Apple Soup and Spinach Salad
Protein: 19 g
Carbohydrates: 62 g
Total Fat: 22 g
(Saturated Fat:) 3.5 g
Dietary Fiber:15 g
Cholesterol: 15 mg
Sodium: 980 mg
% calories from fat: 38.4 %
2 C. Soup with a dollup of yogurt and 1 T. toasted pine nuts. Spinach salad on the side with 1 oz. dressing. One slice sprouted wheat toast.