Curried Spinach Soup

Yield: Makes 9 cups; 4 to 5 servings

Ingredients

• 1  can (49 oz.) low-sodium chicken broth
• 2  packages (10 oz. each) frozen spinach
• curry powder
• 2  cups  shelled cooked tiny shrimp
• sour cream

Preparation

To about 2 cups of the chicken broth add frozen spinach and bring to a boil over high heat, breaking spinach apart as it thaws. Whirl mixture in a blender until smooth, a portion at a time, then return to pan and add remaining broth. Season soup to taste with curry powder (start with 1 teaspooon) and bring to simmering on high heat, stirring occasionally. Add shelled cooked tiny shrimp. Serve soup in bowls and add sour cream to taste.

Nutritional Information

Calories:

122 (21% from fat)

Protein:

19g

Fat:

2.9g (sat 1.2)

Carbohydrate:

6.6g

Fiber:

2.5g

Sodium:

342mg

Cholesterol:

115mg