Creamed Spinach Soup
Cuisine: American
Author: Kitchens
  • nonstick cooking spray
  • 1/2 Cup chopped onion
  • 10 ounces cleaned spinach leaves
  • 4 Cups nonfat chicken broth
  • 2 Tablespoons flour
  • 1 Cup nonfat sour cream
  • 1 teaspoon cumin
  • chopped cilantro
  • lemon peel strips
  1. Spray saucepan lightly with nonstick cooking spray. Add onion and saute over medium-low heat until tender, 3 to 4 minutes. Stir in spinach leaves and cook, stirring, until leaves are wilted, 3 to 4 minutes. Stir in chicken broth and bring to boil. Reduce heat and simmer until leaves are tender, about 5 minutes. Puree soup with immersion blender or pour into blender and puree until smooth.
  2. Return soup to pot if removed to blender. Stir flour into sour cream until smooth. Stir cream mixture and cumin into soup. Bring to boil. Reduce heat and simmer over low heat until soup is thickened and flavors are blended, about 5 minutes. Sprinkle chopped cilantro over top. Garnish with lemon peel.
Calories: 108 Fat: 0 g Fiber: 0.84 g Protein: 14 g Cholesterol: 0 mg
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