Creamy Spinach Soup
You will need only half a package of frozen spinach to make this creamy, but light, soup. Simply microwave the package, opened, until it just begins to thaw. Then saw it in half with a serrated knife. With the remainder wrapped and frozen, you are all set to make this lovely combination a second time.

  • 5 ounces frozen leaf spinach (half a 10-ounce package)
  • 1 large baking potato (8 ounces), peeled and thinly sliced
  • 4 scallions, coarsely chopped
  • 2 garlic cloves, chopped
  • 1 cup canned chicken broth diluted with 1-1/4 cups water, or 2-1/4 cups homemade broth
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 3/4 cup low-fat (1%) milk
  • 1 teaspoon unsalted butter
  • 2 tablespoons grated Parmesan cheese

1. In a large saucepan, combine spinach, potato, carrot, scallions, garlic, diluted broth, pepper, and salt. Cover and bring to a boil over high heat, then reduce heat to medium-low and simmer until potato and carrot are tender, about 15 minutes.

2. With a slotted spoon, transfer solids to food processor or blender and process to a smooth puree. Return puree to saucepan. Stir in milk and butter and warm soup over medium heat, stirring frequently.

3. Ladle soup into bowls and sprinkle with Parmesan. Garnish with bell pepper.

Nutritional Information
Per serving: 108 calories, 3.6g total fat, 1.8g saturated fat, 1.1g monounsaturated fat, 0.4g polyunsaturated fat, 2.2g dietary fiber, 5g protein, 15g carbohydrate, 8mg cholesterol, 433mg sodium.
Good source of: beta-carotene, folate, magnesium, manganese, potassium, vitamin B6, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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