Nutritive Information
- Calories: 531.63cal
- Protein: 18.58g
- Fat: 42.19g
- Fiber: 2.63g
- Cholesterol: 120.98mg
- Vitamin A: 3021.50RE
- Vitamin C: 56.83mg
- Vitamin D: 60.40 IU
- Vitamin E: 11.90mg
- Thiamine: 0.27mg
- Riboflavin: 0.58mg
- Niacin: 7.22mg
- Vitamin B6: 0.48mg
- Vit. B12: 0.25mcg
- Folate: 350.26mcg
- Sodium: 1845.50mg
- Calcium: 270.30mg
- Magnesium: 156.84mg
- Potassium: 1627.00mg
- Iron: 6.34mg
- Zinc: 1.79mg
Ingredients
- 18 cups Spinach, 1 cup
- 48 ounces Chicken broth canned
- 4-1/2 medium Carrot, 1 medium
- 1-1/2 cups Onion
- 12 medium Garlic clove minced, 1 medium
- 3/4 cup Butter
- 3/8 cup All purpose flour
- 3/4 cup Cream half and half
- 3/4 cream, heavy whipping
Instructions
- Cut zucchini into half-rounds. Peel, core and slice cucumber. Scrape and slice carrots.
- Melt butter in a large soup pot. Add onions and garlic. Add zucchini, cucumber, carrots and curry. Add the broth, bring to boil, then simmer at slow boil 20 minutes.
- Using a food mill, blender or food processor, puree the soup. Return to the pot; add cream; heat briefly and serve hot or chilled the next day.
