Serves: 4
Total Calories: 61

1 small carrot, chopped
1 stalk celery (small), chopped
1 small onion, chopped
3 cups chicken stock or 3 chicken or vegetable bouillon cubes dissolved in 3 cups of water
8 ounces fresh spinach, chopped or 4 oz. frozen chopped spinach
2 tablespoons whole wheat pastry flour
1 tablespoon lemon juice (juice of 1/2 a lemon)

1. In a large saucepan, boil carrot, celery, and onion in stock 5 minutes.

2. Add spinach and simmer 5 minutes more. Remove from heat

3. In a cup, mix together flour and lemon juice to make a thin, smooth paste, adding a little cold water if necessary.

4. Add 1/2 cup soup liquid and stir well.

5. Add flour mixture to soup and bring to a boil, stirring constantly

6. Simmer for 2 minutes, then serve.

EXCHANGES
2 Vegetable

NUTRITION FACTS
Calories 53
Total Fat 1 grams
Saturated Fat trace
Cholesterol 29 milligrams
Sodium 82 milligrams
Total Carbohydrate 8 grams
Dietary Fiber 2.4 gram
Protein 3.6 grams

Nutritional Facts:

Serves: 4
Total Calories: 61
Calories from Fat: 8

More Recipes from the The Healthy HomeStyle Cookbook Cookbook:
Brocooli-Cauliflower Luncheon Soup
Cauliflower-Cheese Soup*
Chick Pea And Spinach Soup*
Chicken Stock
Corn Chowder*
Dieter's Delight Vegetable Soup
Fish Chowder
French Onion Soup*
Lentil Soup*
Norwegian Spinach Soup
Turkish Spinach Soup
Vegetable Cream Soup*
Vitamin Soup