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| RECIPE FOR CREAMY SPINACH SOUP (LF) |
Title: Creamy Spinach Soup (lf)
Category: Low-cal Vegetarian
Serves: 4
Ingredients:
| 1.00 | lg | Onion; coarsely chopped | | 6.00 | c | Water | | 3.00 | | Potatoes; peeled & chopped | | 3.00 | | Zucchini; thickly sliced | | 1.00 | tb | Low-sodium soy sauce; | | 2.00 | c | Fresh spinach leaves; | | | tightly packed | | | Pepper; black to taste | | 0.33 | c | Enoki mushrooms; trimmed | | | optional | | --------- | PER SERVING --------- | | 123.00 | x | *cals | | 3.00 | x | *gm protein | | 0.12 | x | *gm fat | | 27.00 | x | *gm carbo | | 181.00 | x | *mg sodium | | 5.00 | x | *gm fiber |
Instructions:
Place onion in a large pot with 1/2 cup water.
Cook and stir until onion softens slightly, about 3 minutes.
Add remaining 5 cups of water, potatoes, zucchini, and soy saue.
Bring to a boil, reduce heat, cover and simmer for 35 minutes.
Add spinach and pepper.
Cook for another 2 minutes.
Remove from heat.
Puree soup in batches in blender.
Return to pan.
Add mushrooms if desired.
Heat gently for 5 minutes.
Serve hot.
Serves 4 to 6.
Author's Note: Pureed potatoes give this soup a rich taste and texture with barely a trace of fat.
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