Sheep Milk Potato Soup

Ingredients

• 300 g sheep milk
• 120 g potatoes
• 80 g onions
• 60 g spinach
• 20 g garlic
• 20 g butter

Steps

1. Dice the potatoes and onions, then mince the garlic.
2. Melt the butter in a pot, add the onions and garlic, and cook until soft.
3. Add the potatoes and the sheep milk, then simmer until the potatoes are tender.
4. Stir in the spinach and heat to 85 °C (85 °C (185 °F)), then remove from heat.
5. Blend until smooth and serve.

Per serving

153 kcal · protein 6.3 g · carbs 11.6 g · fat 9.4 g

Calculated from USDA FoodData Central values for the listed foods. Cooking changes weights and nutrients, so treat the figures as estimates.

Diet and allergens

Contains: dairy

Labels: vegetarian, gluten-free, egg-free, nut-free, shellfish-free, soy-free

Tags come from the ingredient foods. Check packaged ingredients for your own allergies.