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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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âThis recipe came about as a way to use up odds and ends in my fridge,â writes Liv Vors of Peterborough, Ontario. âI thought other readers might enjoy a recipe that began as an experiment but became a mainstay for me.â Ingredients:
1 medium sweet potato, peeled and cut into 1/2-inch cubes |
1 cup reduced-sodium chicken broth |
1/2 cup fresh or frozen corn |
1/2 small onion, chopped |
2 garlic cloves, minced |
1-1/2 cups fresh spinach, torn |
1/2 cup flaked smoked salmon fillet |
1 teaspoon pickled jalapeno slices, chopped |
1 tablespoon cornstarch |
1/2 cup 2% milk |
1 tablespoon minced fresh cilantro |
dash pepper |
Directions:
1. In a large saucepan, combine the first five ingredients; bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until potato is tender.
2. Stir in spinach, salmon and jalapeno; cook 1-2 minutes or until spinach is wilted. In a small bowl, mix cornstarch and milk until smooth; stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cilantro and pepper Yield: 2 servings.
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