Spinach Soup: 5-Ingredient Delicious Cream of Spinach Soup for Cancer

cream of spinach soup

Craving Soup? Wait Until you Try My Easy Cream of Spinach Soup!

Nothing is more comforting than a bowl of soup and especially my easy spinach soup recipe. With five ingredients you can literally whip up this recipe my cancer cookbook in minutes!  It is full of vitamin and minerals as well as a good source of fiber.  Serve this soup as a light meal, pair with a salad or sandwich for a heartier lunch or dinner.  Also, this makes a great afternoon snack. Sometimes, smaller meals throughout the day are easier to tolerate. What’s great about this Cream of Spinach Soup recipe as well as the others in my cookbook, the whole family will enjoy the meal!  You probably have the ingredients in your pantry but of course, one stop shopping is what I am about.

Easy Spinach Soup Makes Quick One-Pot Meal and Freezer Friendly

What’s best about my cream of spinach soup recipe is that it can be a one-pot dish for easy clean up.  Also, instead of transferring to a blender or food processor, I use a hand blender and stick it directly in the pot!  One less thing to wash! Remember soups are usually freezer-friendly.  You can make them ahead and pull it out of the freezer for an easy meal, quick!  I freeze soups in individual portions to pull out whenever I need a quick meal. Have you ever frozen soups in zip-top bags?  Remember, don’t fill too full and let out all the air and then your soup stacks easily in the freezer.  All my cookbooks include a snowflake symbol to highlight freezer-friendly recipes!

Cream of Spinach Soup from Eating Well Through Cancer and new Spanish version, Alimentándose bien durante el cáncer 

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

1. In large pot coated with nonstick cooking spray, sauté mushrooms and onion until tender over medium heat 5 minutes.
2. Add  soup, chicken broth, spinach, and season to taste, stirring until thoroughly heated. Transfer to 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.

Love This Hand Blender Instead Of Pulling Out My Blender or Food Processor!
Cuisinart Smart Stick 2 Speed Hand BlenderCuisinart Smart Stick 2 Speed Hand Blender

I LOVE this kitchen gadget as it is such a time saver. Save a step! Instead of transferring the easy spinach soup to a food processor or blender, blend it directly in the pot. I have the Cuisinart brand hand blender as I prefer the Cuisinart food processor.

For around $30, this Cuisinart Smart Stick is really less expensive (besides easier to use and clean) than a food processor. Also, if you are short on storage space, it is great. Honestly, I use this hand blender for so many uses. Love to mash my bananas for my Easy Banana Bread recipe with it.



Check out other easy healthy soups.  My cancer cookbooks consists of everyday recipes the whole family will enjoy.  Did you know about the new Spanish version of Eating Well Through Cancer–Alimentándose bien durante el cáncer 

Holly Clegg
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Holly Clegg

With over 1 MILLION COOKBOOKS sold, Holly Clegg has become a culinary expert on easy healthy everyday recipes through her nationally recognized best-selling trim&TERRIFIC® and Eating Well cookbook series, including Eating Well Through Cancer, (English, Spanish and Chinese editions), Eating Well to Fight Arthritis and Diabetic Cooking with the ADA. Clegg attended the Cordon Bleu Cooking School, London and has appeared on Fox & Friends, NBC Weekend Today, QVC, The 700 Club, USA Today, Cooking Light Magazine, Web MD, and Huff Post. She consulted and did spokesperson work for Walmart, Teflon, DuPont, The Coca-Cola Company, and hospitals throughout the country. For more information, visit About Holly or The Healthy Cooking Blog for more recipes and tips.
Holly Clegg
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