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Ingredients
US|METRIC
8 SERVINGS
- 1 Tbsp. olive oil
- 2 yellow onions (chopped)
- 1/2 tsp. salt (divided, plus more to taste)
- 2 cups water (divided)
- 1 Tbsp. fresh thyme leaves (chopped)
- 1 russet potato (large, peeled and diced)
- 2 Tbsp. cooking wine (Marsala)
- 4 cups vegetable broth
- 3/4 lb. baby spinach leaves
- 1/2 lb. baby kale (and/or Swiss chard leaves, tough stems removed)
- 1/4 tsp. cayenne pepper
- 1/4 tsp. nutmeg
- 1/2 cup crumbled goat cheese
- 2 Tbsp. unsalted butter
- 1 Tbsp. fresh lemon juice
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Directions
- Heat oil in a KitchenAid® Tri-Ply Copper 10″ Skillet over medium-high heat. Add onions and 1/4 teaspoon salt; cook, stirring often, 5 minutes until onions begin to brown. Reduce heat to low; add 2 tablespoons water and fresh thyme leaves. Cover and cook, stirring occasionally, 25 minutes until onions are a deep caramelized brown.
- Meanwhile, in a KitchenAid® Sculptured Stainless Steel Stockpot over high heat, bring remaining 2 cups water, diced potato and 1/4 teaspoon salt to a boil. Reduce heat to medium and simmer 10 to 15 minutes until potatoes are soft.
- Once onions are caramelized, stir in Marsala wine, then add mixture to stockpot along with broth. Bring to a simmer. Stir in spinach, kale, cayenne pepper and nutmeg until greens are just wilted.
- Remove from heat. Add goat cheese, butter and lemon juice and stir until cheese and butter are melted. Pour soup in batches into a KitchenAid® Torrent™ Blender and puree until smooth. Add more salt or lemon juice to taste, if desired.
NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories170Calories from Fat90 |
% DAILY VALUE |
Total Fat10g15% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol25mg8% |
Sodium740mg31% |
Potassium530mg15% |
Protein7g |
Calories from Fat90 |
% DAILY VALUE |
Total Carbohydrate14g5% |
Dietary Fiber2g8% |
Sugars3g |
Vitamin A180% |
Vitamin C90% |
Calcium20% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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