Creamy Spinach Soup (Lf)

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Title: Creamy Spinach Soup (Lf)
Categories: Low-Fat, Vegan, Soups, Mcdougall, To Try
Yield: 4 servings

1 lg Onion; coarsely chopped
6 c -Water
3 Potatoes; peeled & chopped
3 Zucchini; thickly sliced
1 tb Low-sodium soy sauce;
2 c Fresh spinach leaves;
-tightly packed
Pepper; black to taste
1/3 c Enoki mushrooms; trimmed
-optional

--------------------------------PER SERVING--------------------------------
123 x *cals
3 x *gm protein
1/8 x *gm fat
27 x *gm carbo
181 x *mg sodium
5 x *gm fiber

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.

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


From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
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