Spinach soup with mushrooms and cumin

1 bunch, Spinach - Raw
1.00 tsp(s), Cumin
1.00 tbsp(s), butter unsalted
0.60 cup, Cream - Half and half or to taste
4 cups low sodium chicken broth
1 cup of chopped mushrooms

Sauté a bunch of spinach in a little of the butter, then puree it in a blender with 1 cup of the chicken broth. Put a little more butter on the pan and put some whole cumin in the same. When the cumin crackles, add the chopped mushrooms and lightly stir-fry them until they turn golden brown. Add the pureed spinach and the rest of the broth and cream, if desired. Simmer for 5 minutes.

Variations and substitutes: Shredded chicken would be a perfect addition to this soup and will not increase the carb content. The cream is definitely optional if you’re not eating dairy for any reason, but a splash of whole milk or cream enhances the nutritional content without affecting the carb content very much. The original recipe called for a white sauce base, which has a great deal of white flour that is best avoided. If you’re eating more carbs, cooked barley is an excellent addition to this soup.

Nutrition Facts
Servings 4.0
Amount Per Serving
calories 118
% Daily Value *
Total Fat 10 g 16 %
Saturated Fat 6 g 31 %
Monounsaturated Fat 3 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 29 mg 10 %
Sodium 307 mg 13 %
Potassium 421 mg 12 %
Total Carbohydrate 5 g 2 %
Dietary Fiber 2 g 6 %
Sugars 1 g
Protein 3 g 7 %
Vitamin A 113 %
Vitamin C 28 %
Calcium 11 %
Iron 11 %