Spinach Dill Soup


1 T Olive Oil
4 T Shallots
1 T Whole Wheat Flour
1 lb Spinach
3 C Vegetable Stock
1/2 C 2% Milk, Local When Available
1/4 C Fresh Dill
3/4 tsp Nutmeg
1/8 tsp Salt


  1. Bring large pot to medium high heat and add olive oil
  2. Cook shallots until soft.
  3. Add whole wheat flour and stir until golden brown
  4. Add vegetable stock and milk, stir
  5. Add spinach and fresh dill, salt, pepper, and nutmeg
  6. Blend soup in a blender until smooth (or use immersion blender) and serve.

Serves 3-4.


Calories Per Serving:  110
Carbohydrate:  13 g
Protein:  6 g
Fat:  5 g
Omega-3 Fatty Acids: .2 g
Dietary Fiber:  4 g
Calcium:  165 mg
Potassium:  762 mg
Sodium: 700 mg