Instructions: * Note 1: Wash the spinach and remove all heavy stems to yield approximately 1 1/2 pound of tender leaves.

Chop spinach and pack into a 3-quart saucepan that has a tight fitting lid. Add water. Steam over medium heat for 5 minutes or until spinach is wilted but still bright green.

Mix all remaining ingredients in a blender on high speed. Add two thirds of the cooked spinach and puree again. Return puree to saucepan and stir.

Heat over low heat until warmed through. Garnish each serving with a tablespoon of red pepper and serve hot.

This recipe serves 4.

Comments: Although it sounds improbable, its possible to make a thick, creamy soup without adding a lot of fat.

This recipe uses a whopping 3 pounds of spinach, pureed with plain yogurt and powdered nonfat dry milk to achieve the consistency of cream.

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