Frozen spinach has become one of my favorite ingredients. It thaws quickly and can be thrown into all sort of dishes to give them a bit more nutrients and a pop of color.
This recipe is a quick and easy go to dinner option when you haven’t got a lot of time. I added a little mustard to mimic the comforting flavor of macaroni and cheese, without the cheesy guilt. It is totally optional. If you wanted to use spicy brown mustard, that would work, too.
Cream of Spinach Soup
Time: 15 minutes
3/4 c. frozen spinach, thawed and drained
2 cans cream of chicken or cream of mushroom soup
2-3 c. milk
1 tsp. crushed red pepper
1 tsp. pepper
1 tsp. mustard (a squirt or so…)
In a soup pot, combine all ingredients. Heat on medium-low for 7-10 minutes, stirring occasionally. Turn off heat and let soup sit for a minute or two to thicken. Yum!
-Using low fat milk instead of cream is a healthier option. Allowing the soup to sit and thicken helps regain the fullness that is lost.
-Add a handful of shredded cheese for added flavor.
-Add crumbled bacon pieces for a smoky flavor. (so good!)
-Serve with crusty bread or cornbread.