Craving soup? This Cream of Spinach Soup from my cancer cookbook is full of vitamin and minerals as well as a good source of fiber to help keep bowels regular. Serve it as a light meal or pair with a salad or sandwich a heartier lunch or dinner. It’s a one pot dish for easy clean up and freezer friendly as you can make ahead and pull it out of the freezer for an easy meal, quick!
Cream of Spinach Soup from Eating Well Through Cancer
Frozen broccoli can also be used for a broccoli soup version. For soup craving, here’s an easy idea. Soups are enjoyed any time of day and freeze well.
Makes 8 (1-cup) servings
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.
Nutritional information per serving
Calories 76, Protein (g) 4, Carbohydrate (g) 11, Fat (g) 2, Cal. from Fat (%) 24, Saturated Fat (g) 1, Dietary Fiber (g) 3, Cholesterol (mg) 3, Sodium (mg) 700, Diabetic Exchanges: 0.5 starch, 1 vegetable, 0.5 fat
Mushrooms are a good source of B vitamins, copper and other vitamins. Spinach is a good source of vitamins and rich source of Beta Carotene, protein, and folacin. Folacin is important in the synthesis of DNA, which controls cell function. Folacin acts with B12 to produce red blood cells.