Food & Recipes

Instant Spinach Soup With Yogurt

by Kathy Gunst

Instant Spinach Soup With Yogurt

Prep time: 10 minutesCook time: DEFROST TIME: 20 minutesServes: 4 servings

10-oz box frozen leaf spinach
1 cup low-sodium chicken broth
2 tsp chopped chives or scallions
1/2 cup plain low-fat yogurt
Salt and freshly ground black pepper
1/8 tsp ground nutmeg

Plain non-fat yogurt
Chopped chives or scallions, optional

Place ingredients into unplugged blender, and press button to puree; add yogurt and chives to each soup bowl.

1. Remove the spinach from the box and let it defrost in the container of a food processor or a blender for about 20 minutes. (The spinach needn’t be totally defrosted, but if you cut the block into 4 pieces, it’ll be easier to puree.)

2. Add chicken broth, chives, yogurt, salt and pepper, and nutmeg; puree until smooth and ice chunks from the spinach have been broken up. Pour into a serving bowl, and add salt, pepper, and nutmeg to taste.

3. Serve the soup ice-cold in individual bowls, topped with a dollop of yogurt and a sprinkling of chives if you like.per serving ( 2/3 cup): 50 calories, 1 g fat (0.5 g saturated), 96 mg sodium, 2 mg cholesterol. Provides the full daily value of vitamin A and 25 percent of the daily value for folic acid.