Spinach is a leafy green that is full of fiber folate, carotenoids, and lutein. This Cream of Spinach Soup is a great way include spinach in your diet. If you are having difficulty swallowing because of your treatment, this soup is an excellent choice. Eat it alone as a light meal or pair it with a sandwich.
Brought to you by Holly Clegg and Eating Well Through Cancer.
1/2 pound fresh mushrooms, sliced
1 small onion, chopped
2 (10 3/4-ounce) cans reduced-fat cream of mushroom soup
1 3/4 cups canned fat-free chicken broth or vegetable broth
2 (10-ounce) packages frozen chopped spinach, cooked according to package directions and drained well
Salt and pepper to taste
In large pot coated with nonstick cooking spray, sauté the mushrooms and onion until tender over medium heat for 5 minutes. Add the soup, chicken broth, spinach, and salt and pepper, stirring until thoroughly heated. Transfer to a food processor or blender to purée.
Makes 8 servings.
Per serving: 76 calories, 2 g fat, 11 g carbohydrates, 4 g protein, 3 g dietary fiber, and 700 mg sodium.