Simply Spinach Soup

  • Yield 6 servings

Ingredients

Cooking spray
1 tablespoon butter
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, low-sodium chicken or vegetable broth
1 cup fat-free milk
6 cups fresh baby spinach leaves
1 (12-ounce) can fat-free evaporated milk
Salt and pepper to taste (optional)
2 tablespoons grated Parmesan cheese (optional)
1/3 cup sliced almonds,toasted (optional)

Instructions

  1. In a large, nonstick saucepot coated with cooking spray, melt the butter over medium heat and saute the onion and carrot until tender, about 7 to 10 minutes.
  2. 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.
  3. 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).

 

Recipe reprinted with permission from Holly Clegg’s Trim & Terrific Diabetic Cooking, American Diabetes Association, 2007.

Comments

Follow

Get every new post delivered to your Inbox.

Join 179 other followers