Creamy spinach soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Onion; coarsely chopped |
| 6 | cups | ;water |
| 3 | Potatoes; peeled, chopped | |
| 3 | Zucchini; thickly sliced | |
| 1 | tablespoon | Soy sauce, low sodium |
| 2 | cups | Spinach leaves; tightly packed |
| Pepper to taste | ||
| ⅓ | cup | Enoki mushrooms; trimmed, optional |
Directions
Place onions in a large pot with ½ cup water. Cook and stir until onion softens slightly, about 3 minutes. Add remaining 5½ cups water, potatoes, zucchini and soy sauce. Bring to a boil, reduce heat, coer and simmer for 35 minutes. Add spinach and pepper. Cook for another 2 minutes. Remove from heat.
Puree soup inbatches in blender. Return to pan. Add mushrooms if desired. Heat gently for 5 minutes. Serve hot. Serves 4 to 6.
Per serving: 123 cal; 3 g prot; ⅒ g fat; 27 g carb; 0 chol; 181 mg sod; 5 g fiber.
Vegetarian Times, May 1993/MM by DEEANNE