Posts Tagged ‘Soup’

Spinach Artichoke Soup (3 Points Plus)

Spinach Artichoke Soup (3 Points Plus)

Serves 3

  • 5oz Frozen Spinach
  • 1 cup Artichoke Hearts (thawed frozen or canned)
  • 2/3 cup 0% Greek Yoghurt
  • 1 Garlic Clove, chopped
  • 1/3 cup Parmesan Cheese
  • 2/3 Onion, chopped
  • 2 cups Chicken Broth
  • Salt & Pepper

Saute the onions in a large pot sprayed with cooking spray, until they become translucent.  Add the garlic and continue to saute for 1-2 mins.

Spinach Soup 1

Add the spinach and artichoke hearts and saute for an additional 2 mins until spinach begins to wilt.

Spinach Soup 2

Add chicken broth and salt and pepper to taste.  Simmer for 10 mins.

Stir in greek yoghurt and parmesan cheese.  Let cool for 5-10 mins and add to a blender.  Blend to desired consistency.

2 Servings for lunch today

1 serving is for lunch during the week

Corn & Shrimp Chowder (7 Points Plus)

Corn & Shrimp Chowder (7 Points Plus)

Shrimp & Corn Chowder 1

Serves 3
• 2 ears of fresh Sweet Corn
•2/3 cup Low Fat Evaporated Milk
•2 cups Vegetable or Chicken Broth
•1 sprig Fresh Thyme
•1/3 Onion, chopped
•1 diced Potato
•1 Celery Stalk, diced
•½ lb Shrimp
•1 Tbsp Flour
•½ Tbsp Butter
•1 clove Garlic, minced
•Salt and Pepper to taste
•1/8 cup Fresh Chopped Parsley

Melt butter in a large soup pot. Once melted, add onions, celery, thyme and garlic. Cook for 7 mins. Add the shrimp and cook for 3 mins or until cooked through. Remove shrimp and set aside.

Sprinkle the veggies with the flour and stir to coat.

Add the broth to the soup pot and bring to a boil.

Once boiling, add the evaporated milk and the potatoes. Bring to a boil again and allow everything to boil rapidly for about 7 mins or until the potatoes begin to break down slightly. Before adding the corn, taste the broth and add a generous amount of salt and pepper to flavor.

Turn down the heat to a simmer and add in the fresh corn kernels. Allow to cook for between 8-10 min until corn is cooked. Mix in the shrimp and fresh parsley and serve.

One serving is for lunch later in the week.

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