5 ounces frozen leaf spinach (half a 10-ounce package)
1 large baking potato (8 ounces), peeled and thinly sliced
4 scallions, coarsely chopped
2 garlic cloves, chopped
1 C. canned chicken broth diluted with 1-1/4 C. water, or 2-1/4 C. homemade broth
1/4 tsp. pepper
1/8 tsp. salt
3/4 C. low-fat (1%) milk
1 tsp. unsalted butter
2 T. grated Parmesan cheese

In a large saucepan, combine spinach, potato, carrot, scallions, garlic, diluted broth, pepper, and salt. Cover and bring to a boil over high heat, then reduce heat to medium-low and simmer until potato and carrot are tender, about 15 minutes. With a slotted spoon, transfer solids to food processor or blender and process to a smooth puree. Return puree to saucepan. Stir in milk and butter and warm soup over medium heat, stirring frequently. Ladle soup into bowls and sprinkle with Parmesan. Garnish with bell pepper.

Yield: 4 servings
Calories: 108
Fat: 3.6g
FIber: 2.2g