Creamy Spinach Soup

Yield: 4 side-dish servings

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)


  1. 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.
  2. 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.

Recipe Source: Better Homes and Gardens

Nutritional Information per serving: calories: 114, total fat: 1g, saturated fat: 0g, cholesterol: 7mg, sodium: 316mg, carbohydrate: 17g, fiber: 2g, protein: 10g
HU: 2 per serving

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