Sunday, April 6, 2008

Creamy Curried Spinach Soup

I adapted this recipe from the original printed on the back of a Carnation(R) Evaporated Milk can. It's simple to make, wholesome and healthy, and best of all, it's zestily delicious! Serves 4.

1 can (15 to 16 oz) chick peas (garbanzo beans), drained and rinsed
1 can (12 oz) Carnation(R) Evaporated Fat-Free Milk
3/4 cup chicken broth (I use organic or homemade, whenever possible)
3/4 cup apple juice (I use all-natural unsweetened)
1 1/2 to 2 tsp curry powder (I use a hot curry powder from my local Indian grocery store)
1/4 tsp garlic powder
1/8 tsp ginger
2 cups fresh spinach leaves (about 2 oz), chopped
Chopped peanuts for garnish (I use Maxwell's Extraordinary Jalapeno Peanuts for added zip)

Place the chickpeas, evaporated milk, apple juice, chicken broth, curry powder, garlic and ginger in a blender, cover and blend until smooth (about 1 minute). Pour into a medium saucepan and add the spinach. Bring to a boil while stirring occasionally. Reduce heat to low, simmer until spinach is tender (about 1 minute), being careful not to overcook. Ladle soup into four bowls and top with chopped peanuts if desired.

Zestfully yours,

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