Almond-Dill Spinach Soup

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Almond-Dill Spinach Soup

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


  • 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


  • 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.


4 Servings. Serving size: 1 Cup

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