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

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