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
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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