Atkins Creamy Spinach Soup Recipes

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ATKINS CREAMY MUSHROOM SOUP



Atkins Creamy Mushroom Soup image

Make and share this Atkins Creamy Mushroom Soup recipe from Food.com.

Provided by _Pixie_

Categories     Vegetable

Time 35m

Yield 10 serving(s)

Number Of Ingredients 8

1/2 lb mushroom, sliced thin
1/2 cup butter
1 quart chicken broth
1 quart beef broth
2 tablespoons crushed toasted sesame seeds (use blender or food processor to crush)
salt and pepper (to taste)
1 cup heavy cream
1 tablespoon minced chives

Steps:

  • Melt half of the butter in a large sauce pan and saute mushrooms for about 5 minutes until done.
  • Add the broths to the mushrooms and bring to a simmering boil.
  • Melt the other half of the butter in a small frying pan and mix in the crushed sesame seeds.
  • Gradually add several tablespoons of the broth to the sesame butter, stirring constantly.
  • Stir the sesame mixture into the broths, salt and pepper to taste.
  • Cook broth over low heat for 10 minutes.
  • Remove from heat and stir in heavy cream until well blended.
  • Serve garnished with chives.

Nutrition Facts : Calories 207, Fat 20.2, SaturatedFat 11.8, Cholesterol 57, Sodium 747.3, Carbohydrate 2.6, Fiber 0.6, Sugar 0.8, Protein 4.8

CREAMY SPINACH SOUP



Creamy Spinach Soup image

This is a very delicious cream of spinach soup that can be served with a few croutons on top.

Provided by Donna L Whitaker

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 45m

Yield 5

Number Of Ingredients 9

1 pound frozen chopped spinach, thawed
2 cups water
4 teaspoons chicken bouillon granules
½ cup chopped onion
¼ teaspoon garlic powder
¼ cup butter
¼ cup all-purpose flour
3 cups half-and-half
salt and pepper to taste

Steps:

  • Place spinach, water, bouillon, onion, and garlic powder in a large pot over medium-high heat. Bring to a boil, then reduce heat to medium-low and simmer until onion is tender.
  • Meanwhile, melt the butter in a small saucepan and whisk in the flour until smooth. Cook for 2 minutes. Slowly stir in half-and-half; mix until smooth. Pour the cream mixture into the spinach soup, and simmer until thickened, about 10 minutes. Season to taste with salt and pepper.

Nutrition Facts : Calories 330.3 calories, Carbohydrate 16.7 g, Cholesterol 78.3 mg, Fat 26.7 g, Fiber 3.1 g, Protein 8.8 g, SaturatedFat 16.3 g, Sodium 608.5 mg, Sugar 1.9 g

ATKINS CREAMY SPINACH SOUP



Atkins Creamy Spinach Soup image

Make and share this Atkins Creamy Spinach Soup recipe from Food.com.

Provided by Orions Wife

Categories     Very Low Carbs

Time 5m

Yield 8 serving(s)

Number Of Ingredients 9

2 tablespoons unsalted butter
3/4 cup onion, finely chopped
1 teaspoon garlic, chopped
20 ounces frozen chopped spinach, thawed and drained
3 (14 1/2 ounce) cans chicken broth, reduce sodium
2 cups heavy cream
1/2 teaspoon nutmeg, freshly ground
salt
fresh ground black pepper

Steps:

  • In a large stockpot, melt butter over meium heat. Add onion and saute until softened, about 4 minutes. Add garlic and saute until aroma is released, about 30 seconds. Add spinach and broth and simmer 5 minutes to allow flavors to blend. Puree soup in blender and batches and return to pot. Add cream and cook until heated through. Finish with nutmeg and season to taste with salt and pepper.

Nutrition Facts : Calories 286.4, Fat 26.4, SaturatedFat 16, Cholesterol 89.2, Sodium 594.8, Carbohydrate 7.1, Fiber 2.5, Sugar 1.9, Protein 7.5

CREAMY SPINACH SOUP



Creamy Spinach Soup image

Make and share this Creamy Spinach Soup recipe from Food.com.

Provided by Laka

Categories     Spinach

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

50 g butter
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 medium potato, peeled and chopped into chunks
450 ml chicken stock or 450 ml vegetable stock, from 1 cube
600 ml milk
450 g fresh spinach, washed if necessary and roughly chopped
1/2 lemon, finely grated zest of
1 pinch freshly grated nutmeg
3 tablespoons double cream, to serve

Steps:

  • Melt the butter in a large saucepan, add the onion and garlic and fry gently for 5-6 minutes until soft. Stir in the potato and continue to cook gently for 1 minute.
  • Pour in the stock and simmer for 8-10 minutes until the potato starts to cook.
  • Pour in the milk and bring up to a simmer, then stir in half the spinach and the lemon zest. Cover and simmer for 15 minutes until the spinach has completely wilted down. Allow to cool for about 5 minutes.
  • Pour the soup into a blender (preferably) or food processor, add the remaining spinach (this will keep the soup bright green and fresh tasting) and process until silky smooth.
  • Return to the pan and reheat. Taste and season with pepper and nutmeg. Dilute the soup with a little hot water if too thick. Ladle the soup into bowls and swirl in the cream.

Nutrition Facts : Calories 345.1, Fat 21.5, SaturatedFat 12.8, Cholesterol 66, Sodium 421.5, Carbohydrate 28.3, Fiber 4.3, Sugar 4.1, Protein 12.8

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