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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  • 1 10 1/2 ounce can reduced-fat, reduced-sodium condensed cream of chicken soup
  • 2 green onions, sliced (1/4 cup)
  • Dash ground nutmeg
  • Dash pepper
  • 4 cups cleaned spinach leaves, stems removed
  • 1 12 ounce can evaporated skim milk
  • Carrot cutouts (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 until 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 cutouts, if desired. Makes 4 side-dish servings.

nutrition information

Per Serving: cal. (kcal) 114, Fat, total (g) 1, chol. (mg) 7, carb. (g) 17, fiber (g) 2, pro. (g) 10, sodium (mg) 316, Percent Daily Values are based on a 2,000 calorie diet
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