Creamy Spinach Soup
Yield
4 servingsPrep
10 minCook
45 minReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
onions
chopped |
|
| 6 | cups |
water
|
|
| 3 | each |
potatoes
peeled, chopped |
|
| 3 | each |
zucchini
sliced |
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 2 | cups |
spinach
|
|
| ⅓ | cup |
enoki mushrooms
trimmed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
onions
chopped |
|
| 1.4 | l |
water
|
|
| 3 | each |
potatoes
peeled, chopped |
|
| 3 | each |
zucchini
sliced |
|
| 15 | ml |
soy sauce, tamari
|
|
| 473 | ml |
spinach
|
|
| 79 | ml |
enoki mushrooms
trimmed |
*
|
Directions
Place onion in a large pot with ½ 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.
Purée soup in batches in blender. Return to pan.
Add mushrooms if desired.
Heat gently for 5 minutes. Serve hot.
