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Ingredients Jump to Instructions ↓

  1. 1 lg Onion; coarsely chopped

  2. 181 x *mg sodium

  3. 27 x *gm carbo

  4. 1/8x *gm fat

  5. 3 x *gm protein

  6. 123 x *cals

  7. -- PER SERVING --

  8. optional 1/3c Enoki mushrooms; trimmed

  9. Pepper; black to taste

  10. tightly packed

  11. 2 c Fresh spinach leaves;

  12. 1 tb Low-sodium soy sauce;

  13. 3 Zucchini; thickly sliced

  14. 3 Potatoes; peeled & chopped

  15. 6 c Water

  16. 5 x *gm fiber

Instructions Jump to Ingredients ↑

  1. + Place onion in a large pot with 1/2 cup water.

  2. Cook and stir until onion softens slightly, about 3 minutes.

  3. Add remaining 5 cups of water, potatoes, zucchini, and soy saue.

  4. Bring to a boil, reduce heat, cover and simmer for 35 minutes.

  5. Add spinach and pepper.

  6. Cook for another 2 minutes.

  7. Remove from heat.

  8. Puree soup in batches in blender.

  9. Return to pan.

  10. Add mushrooms if desired.

  11. Heat gently for 5 minutes.

  12. Serve hot.

  13. Serves 4 to 6.

  14. Author's Note: Pureed potatoes give this soup a rich taste and texture with barely a trace of fat.

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