Creamy Spinach Soup (lf) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 large: Onion, coarsely chopped
6 cup: -Water,
3: Potatoes, peeled & chopped
3: Zucchini, thickly sliced
1 tbsp: Low-sodium soy sauce,
2 cup: Fresh spinach leaves, tightly packed
Pepper, black to taste
1/3 cup: Enoki mushrooms, trimmed optional
PER SERVING
*cals,
*gm protein,
*gm fat,
*gm carbo,
*mg sodium,
*gm fiber,
Directions:
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.
Authors 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
Source from luhu.jp
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.
Authors 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
Source from luhu.jp