Creamy Spinach Soup
Use tiny cutters and thin slices of carrots to make the carrot cut-outs.
1 10 1/2 ounce can reduced-fat, reduced-sodium
condensed cream of chicken soup
2 green onion, sliced (2 tablespoons)
Dash ground nutmeg
4 cups cleaned spinach leaves, stems removed
1 12-ounce can evaporated skim milk
Carrot cut-outs (optional)
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 till mixture is nearly smooth. 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 cut-outs, if desired.
POINTS: 3 (2)
PER SERVING: 114 Calories/1 g Fat/316 mg Sodium
17 g Carbohydrate/2 g Dietary Fiber/10 g Protein
* Whenever possible, I calculate ALL my Points on my website with my
Offline Points Calculator
in the Half Points Mode,
which rounds UP to the nearest Half Point.
This keeps my site consistent.
Return to Recipe Table of Contents