Creamy Spinach Soup

Use tiny cutters and thin slices of carrot to make the carrot garnish to accent this smooth spinach soup.

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  • Makes: 4 servings
  • Start to Finish: 25 mins
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Creamy Spinach Soup
10 1/2 ounce can reduced-fat, reduced-sodium condensed cream of chicken soup
green onions, sliced (1/4 cup)
Dash ground nutmeg
Dash pepper
cups cleaned spinach leaves, stems removed
12 ounce can evaporated skim milk
Carrot cutouts (optional)
  1. In a blender container or food processor bowl combine soup, green onion, nutmeg, and pepper. Add spinach leaves, a few at a time, while blending or processing until mixture is nearly smooth.
  2. Pour into a medium saucepan. Stir in evaporated milk. Bring to boiling. Reduce heat; simmer, uncovered, for 2 minutes, stirring occasionally. Serve soup in bowls and garnish with carrot cutouts, if desired. Makes 4 side-dish servings.
Nutrition Facts (Creamy Spinach Soup)
    Per serving:
  • 114 kcal cal.,
  • 1 g fat
  • 7 mg chol.,
  • 316 mg sodium,
  • 17 g carb.,
  • 2 g fiber,
  • 10 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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