Cream of Spinach Soup

By Abby Henry Singh November 9, 2017Recipes, Soups

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.

Abby Henry Singh

Author Abby Henry Singh

Manger Content, Outreach, and Outcomes Abby Henry Singh is a native of Sevierville, Tennessee, and a graduate of Belmont University with a bachelor’s degree in English and history. She has been a member of PearlPoint Cancer Support for over 5 years. Previously, Singh was the Program and Outreach Manger for the Lupus Foundation of America, Mid-South Chapter where she worked to raise disease awareness and support those diagnosed with the disease through educational programs. She is a member of Alpha Gamma Delta sorority and the Belmont English alumni book club.

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