Creamy Spinach Soup 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: Soy sauce, low sodium
2 cup: Spinach leaves, tightly packed
Pepper to taste,
1/3 cup: Enoki mushrooms, trimmed, optional
Directions:
Place onions in a large pot with 1/2 cup water. Cook and stir until
onion softens slightly, about 3 minutes. Add remaining 5 1/2 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; .1 g fat; 27 g carb; 0 chol; 181 mg
sod; 5 g fiber.
Vegetarian Times, May 1993/MM by DEEANNE
Source from luhu.jp
onion softens slightly, about 3 minutes. Add remaining 5 1/2 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; .1 g fat; 27 g carb; 0 chol; 181 mg
sod; 5 g fiber.
Vegetarian Times, May 1993/MM by DEEANNE
Source from luhu.jp