Creamy Spinach Soup


Serves: 4
Total Calories: 94

Ingredients

1 onion coarsely chopped
6 cups water
3 potatoes, peeled, chopped
3 zucchini thickly sliced
1 tablespoon soy sauce low sodium
2 cups spinach leaves, tightly packed
black pepper to taste
1/3 cup mushrooms enoki, 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 in batches in blender. Return to pan. Add mushrooms if desired. Heat gently for 5 minutes. Serve hot. Serves 4 to 6.


Nutritional Facts:

Serves: 4
Total Calories: 94
Calories from Fat: 0

This Creamy Spinach Soup recipe is from the Cook'n Vegetarian Cookbook. Download this Cookbook today.


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