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Creamy Spinach Soup

Source of Recipe

Quick, Healthy and Delicious Cooking � BH&G

Creamy Spinach Soup
WW Points
Exchanges
Serves: 4

1 can (10-1/2 oz.) reduced-fat reduced-sodium condensed cream of chicken soup
2 green onions, sliced (2T.)
Dash ground nutmeg
Dash pepper
4 c. cleaned spinach leaves, stems removed
1 can (12-oz.) evaporated skim milk

Carrot cut-outs (optional) **

In a blender or food processor, combine the first 4 ingredients. 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 a boil. Reduce heat; simmer, uncovered, for 2 minutes, stirring occasionally.

Serve soup in bowls, garnish with carrot cut-outs, if desired. **Use tiny cutters and thin slices of carrots to make the carrot cut-outs.

One serving (w/o garnish) equals: 114 calories�1 gm fat (0 saturated)�7 mg cholesterol�316 mg sodium�17 gm carbohydrate�1 gm fiber�10 gm protein ++++ WWP: 2.6