Creamy Spinach Soup

Use tiny cutters and thin slices of carrots to make the carrot cut-outs.

Makes 4 Servings

1 10 1/2 ounce can reduced-fat, reduced-sodium
condensed cream of chicken soup
2 green onion, sliced (2 tablespoons)
Dash ground nutmeg
Dash pepper
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.

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