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Turkish Spinach Soup |
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Serves: 4 Print this RecipeTry this for a light first course for dinner of with a pita bread sandwich for lunch. 1 small carrot, chopped 1 stalk (small stalk) celery, 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 1/8 cup 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 Vegetable 2 NUTRITION FACTS Calories 53 Carbohydrate 8 grams Protein 3.6 grams Fat 1 gram (17%) Saturated fat trace Cholesterol 29 milligrams Fiber 2.4 grams Sodium 82 milligrams This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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