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    You are in: Home / Recipes / Cream of Yam and Spinach Soup Recipe
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    Cream of Yam and Spinach Soup

    Average Rating:

    1 Total Reviews

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    • on January 04, 2008

      I'm not a fan of mild (or bland for that matter), so I added 1/2 teaspoon cumin and some Indian-spiced salt that my 10-year-old nephew made me for Christmas. That spiced up half the recipe quite enough, thanks! At first I thought the amount of flour was going to either turn the soup lumpy or make it taste like raw flour, but neither of those things occurred and I was pleased. Of course I diligently made sure the flour was cooked a while, and slowly (1/4 cup at a time) whisked the broth in with the flour. Both those things were key. Given that it turned out the way it should have, I think this deserves 5 stars! I really liked the taste too, and decided I like soups thickened with flour as it's a healthful alternative to cream or half and half. I also like to blenderize some or all of the veggies to make a thicker soup, but had I done that here the soup wouldn't have turned out so pretty! Thanks Ms.(Mrs.?) B!

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    Nutritional Facts for Cream of Yam and Spinach Soup

    Serving Size: 1 (214 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 182.5
     
    Calories from Fat 20
    11%
    Total Fat 2.3 g
    3%
    Saturated Fat 0.4 g
    2%
    Cholesterol 1.2 mg
    0%
    Sodium 75.9 mg
    3%
    Total Carbohydrate 34.9 g
    11%
    Dietary Fiber 4.0 g
    16%
    Sugars 2.2 g
    8%
    Protein 6.4 g
    12%

    The following items or measurements are not included:

    vegetarian broth

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