Creamy Spinach Soup
Preparation time: 30 minutes
Number of servings: 4
- 5 oz frozen spinach
- 1 large baking potato (8 oz), peeled and thinly sliced
- 4 scallions, coarsely chopped
- 2 garlic cloves, chopped
- 1 cup low-sodium chicken broth diluted with 1 1/4 cups water
- 1/4 tsp pepper
- 1/8 tsp salt
- 3/4 cup fat-free milk
- 1 tsp unsalted butter
- 2 Tbsp grated Parmesan cheese
In a large saucepan, combine spinach, potato, 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 is tender, about 15 minutes.
Transfer solids to a 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.
Ladle soup into bowls and sprinkle with Parmesan
|Creamy Spinach Soup |
|Amount Per Serving ¼ of recipe
|Calories 100 Calories from Fat 10
|% Daily Value (DV)* |
|Total Fat1 g
| Saturated Fat1 g
|Total Carbohydrates 16g
| Dietary Fiber 3g
| Sugars 4g
|* Percent Daily Values are based on a 2,000-calorie diet.
** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.