Spinach Cream


  • 2 finely chopped onions
  • 2 cups of defatted chicken broth
  • 2 packs of well-washed spinach
  • 1 bay leaf
  • 1 sprig of parsley
  • Salt and pepper to taste
  • 1 cup of non-fat natural yogurt.
  • 1 sheet of ground soda biscuit.

Servings: 6 servings (4.2 ounces per serving)


Cook the spinach in the consommé until they are well cooked, then liquefy, strain and take it back to the fire adding the laurel, correct the point of salt and pepper according to your taste, add the pinch of nutmeg and the non-fat natural yogurt. Cook for 10 minutes, remove the bay leaf, add the ground soda biscuit until it thickens according to your preference and, finally, the finely chopped parsley.

Nutritional Summary

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