Nutritive Information
- Calories per serving: 296.29cal
- Fat per serving: 16.84g
- Protein: 15.47
- Fiber: 2.08g
- Cholesterol: 41.64mg
- Vitamin A: 767.76RE
- Vitamin C: 32.46mg
- Vitamin D: 112.50IU
- Vitamin E: 8.18mg
- Thiamine: 0.19mg
- Riboflavin: 1.26mg
- Niacin: 1.32mg
- Vitamin B6: 0.32mg
- Folate: 216.03mg
- Sodium: 326.31mg
- Calcium: 613.04mg
- Magnesium: 149.29mg
- Potassium: 1204.56mg
- Iron: 3.53mg
- Zinc: 2.57mg
Ingredients
- Spinach: 1 cup
- Milk evaporated, whole milk: 3-3/8 cups
- Onion minced: 1/2 cup
- Dill weed, fresh: 3 teaspoons
- Pepper: 3/4 teaspoon
- Lemon peel grated: 1-1/2 teaspoons
- Yogurt Plain, nonfat: 1-1/2 cups
- Almonds slivered: 3/8 cup
Instructions
- Chill evaporated milk. Chop fresh dill weed and toast slivered almonds.
- In blender container or food processor bowl combine about one-third of the fresh spinach, 1-1/2 cups of the evaporated milk, onion, dill, pepper and lemon peel.
- Cover and blend or process till nearly smooth. Add another one-third of the spinach; cover and blend or process till smooth. Pour the mixture into a large storage container.
- In the blender or food processor combine remaining spinach, remaining evaporated milk, and yogurt; cover and blend or process till nearly smooth. Stir into the mixture in the storage container. Cover and chill till serving time.
- To serve, ladle soup into bowls; top with almonds. If desired garnish with fresh dill.
