Evaporated milk is a staple in international cuisine. With its special concentration of milk proteins and sugars, this cooking milk contributes to the creaminess of our weekend curried soup recipe.
According to the experts at Whole Foods Market, most of the water is removed before evaporated milk is canned, and it’s “commonly used to enrich custards and in savory dishes to thicken sauces and slow-cooked recipes. When mixed with equal parts of water, it is a substitute for regular milk in recipes, and when partially frozen it can serve as a modest stand-in for whipping cream.”
All of the following ingredients should be available in your local natural and organic food store, but I’ve posted links to products available through Amazon.com.
Creamy Curried Soup With Wilted Spinach
Makes 4 servings
- 1 can (15.5 oz.) garbanzo beans, drained and rinsed
- 1 can (12 fl. oz.) evaporated fat-free milk
- 3/4 cup apple juice
- 3/4 cup water
- 1½ to 2 teaspoons curry powder
- 1 reduced-sodium chicken-flavored bouillon cube
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground ginger
- 2 cups spinach leaves (about 2 oz.), chopped
- Chopped peanuts (optional)
- Place garbanzo beans, evaporated milk, apple juice, water, curry, bouillon, garlic and ginger in blender; cover. Blend 1 minute or until smooth.
- Pour into medium saucepan. Add spinach; bring to boil, stirring occasionally. Reduce heat to low; simmer 1 minute or until spinach is tender.
- Ladle into bowls; top each serving with peanuts, if desired.
Nutrition Facts Per Serving: 150 calories, 1 g total fat (0 g saturated fat), 0 mg cholesterol, 460 mg sodium, 27 g carbohydrate, 3 g fiber, 9 g protein, 25% calcium, 16 g sugars
Recipe and photo courtesy of Carnation Evaporated MilkRead More:Creamy Curried Soup with Wilted Spinach