Creamy spinach soup (lf)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Onion; coarsely chopped Water |
| 3 | Potatoes; peeled & chopped | |
| 3 | Zucchini; thickly sliced | |
| 1 | tablespoon | Low-sodium soy sauce; |
| 2 | cups | Fresh spinach leaves; tightly packed |
| Pepper; black to taste | ||
| ⅓ | cup | Enoki mushrooms; trimmed optional |
| 123 | xes | *cals |
| 3 | xes | *gm protein |
| ⅛ | x | *gm fat |
| 27 | xes | *gm carbo |
| 181 | xes | *mg sodium |
| 5 | xes | *gm fiber |
Directions
PER SERVING
Place onion in a large pot with ½ 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.
Source: Vegetarian Times, May 1993 Low Fat, Fabulous and Fit by Mary McDougall Formatted MM:de
A.ENGLISH [Al & Diane] at 21:49 EDT