Spinach Soup Recipe

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This page is dedicated to Spinach Soup Recipe.

Spinach is believed to have originated in south western Asia. It is an annual plant (rarely biennial), which grows to a height of up to 30 cm.
Today, the United States is a major producer of this vegetable.

Spinach contains many nutrients such as beta-carotene, lutein, magnesium, manganese, the atioxidant quercetin, and vitamin K.
It also provides a healthy dose of iron and calcium.

Dried spinach contains twice as much of the vitamins as does whole wheat, soy beans, dried eggs or milk powder. It is far superior to cabbage, lettuce and celery.

Spinach is one of the best source of folic acid, wich is very important for cardiovascular and brain health.
A half cup of boiled spinach contains 131 micrograms of folic acid.

Spinach has a diuretic effect, helping your control the amount of water your body retains.

Recipe Instructions

Ingredients:

1 can of low sodium cream of chicken soup;

2 green onion, sliced;

4 cups spinach leaves;

1 can evapored skim milk;

1 dash nutmeg.

Preparation:

In a blender mix soup, green onion, pepper and nutmeg. Add spinach leaves and blend until until smooth.
Pour in a saucepan, stir in evaporated milk.
Bring to boil for 60 seconds. Then, reduce heat and simmer for 3 minutes. Serve.

Spinach is alkaline, nutrient dense and low in calories; so, this is a quick and simple to make soup that will detox and revitalize. It tastes great too.

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