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

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