Tuesday, January 18, 2011

Simply Spinach Soup

I found this recipe a flyer
in the newspaper
I found it also

Cooking spray 
1 tablespoon butter (I used olive oil)
1 cup chopped onion 
1/2 cup finely chopped carrot 
1/3 cup all-purpose flour 
1/4 teaspoon ground nutmeg 
4 cups fat-free vegetable broth 
1 cup fat-free milk 
6 cups fresh baby spinach leaves 
1 (12-ounce) can fat-free evaporated milk 
2 tablespoons grated Parmesan cheese (optional) 


In a large, nonstick saucepot
 coated with cooking spray,
 melt the butter over medium heat 
and sauté the onion and carrot
 until tender, about 7 to 10 minutes. 

Add the flour and
nutmeg and stir. 
Gradually add the broth,
 stirring until smooth.
 Add the milk and
 bring to a boil
 over medium heat,
 stirring constantly,
 until smooth and thickened,
 about 10 minutes. 

Add the spinach and cook 
until the spinach begins to wilt,
 about 3 minutes. 

Stir in the evaporated milk
 and salt and pepper (if using). 
Top with Parmesan cheese 
and toasted almonds (if using). 

Serves 6. 

Nutritional Information

PER SERVING (1 cup): 
139 calories, 2g fat, 8mg chol., 
9g prot., 21g carbs.,
 2g fiber, 191mg sodium. 

Diabetic exchanges: 

1 fat-free milk; ½ carbohydrate 


  1. This sounds nice and easy to prepare and looks really good,too, Jo! I have a recipe for a spinach and crab soup I think you'd like. I'll have to send it over to ya. How's puppy love doin' these days? ~ Sue

  2. I love spinach soup. Thanks for sharing the recipe, this differs a great deal from my own, so I'm happy to be able to add it to my repertoire.

  3. Oh, does that sound GOOD!! I love creamy soups and spinach is always a favorite :)


  4. This looks wonderful! I've never made spinach soup before, but really enjoy it! I think I'll add this to my menu next week! Thanks for sharing and Happy Foodie Friday.