- Veggie Burgers
Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
- 2 tsp olive oil
- 1 medium onion, chopped up
- 3 cloves of garlic, minced
- 1 medium potato, chopped up (about 1 cup)
- 16 oz. frozen spinach
- 4 cups of broth (chicken or veggie)
- ½ cup nonfat plain Greek yogurt
- A dash (or two) of nutmeg
- Salt and pepper to taste
- 2 tbsp sliced almonds
Heat oil in a large saucepan and add onion, garlic and a pinch of salt. Allow to cook for about five minutes or so or until the veggies are nice and tender.
Stir in potato, spinach, and broth. Turn the heat up to high until you have a boil and then reduce to medium low and allow to simmer for about twenty minutes or until the potato is fork tender.
Allow the soup to cool a bit before spooning it into a blender or food processor. DO NOT blend when it is super hot cause everything will explode and you will be cursing me out.
Pulse soup a few times to get it started and then blend until you have a smooth consistency. Stir in yogurt, nutmeg, salt and pepper and blend one more time.
Give t a taste, adjust your seasonings, and top each bowl with 2 teaspoons of sliced almonds. Enjoy!
Makes 4 servings.
Nutrients per serving; Calories: 150; Total Fat: 0g; Saturated Fat: 0.5; Cholesterol: 0mg; Sodium: 260mg; Carbohydrate: 19.4g; Dietary Fiber: 3.6g; Sugars: 4g; Protein: 7.8g