Photo: Cala
Spinach and Buttermilk Soup
10 ingredients
10 min + 5 min
4 cups
openrecipes
"An unusual and a hearty soup with a crunch. Easy to make. Even spinach haters will love this soup. This recipe has been modified from an old East Indian recipe. You can substitute 1 1/2 cups of cooked fresh or frozen spinach if you prefer."
Estimated Nutrition (whole recipe, rough)
954
Calories
30g
Protein
37g
Fat
128g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Peanut | 1 oz (28g) | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (13.5 ounce) can spinach, drained
- 3 cups buttermilk
- 1 teaspoon cornstarch
- 2 tablespoons warm water
- 1 teaspoon white sugar
- 3 tablespoons peanuts
- salt to taste
- 2 tablespoons olive oil
- 1 teaspoon cumin seeds
- 3 serrano peppers
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes