1 lg Onion; coarsely chopped 6 c -Water 3 Potatoes; peeled & chopped 3 Zucchini; thickly sliced 1 tb Low-sodium soy sauce; 2 c Fresh spinach leaves; -tightly packed Pepper; black to taste 1/3 c Enoki mushrooms; trimmed -optional
PER SERVING:
123 x *cals 3 x *gm protein 1/8 x *gm fat 27 x *gm carbo 181 x *mg sodium 5 x *gm fiber Place onion in a large pot with 1/2 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. Puree soup in batches in blender. Return to pan. Add mushrooms if desired. Heat gently for 5 minutes. Serve hot. Serves 4 to 6. Author's Note: Pureed potatoes give this soup a rich taste and texture with barely a trace of fat. Source: Vegetarian Times, May 1993 Low Fat, Fabulous and Fit by Mary McDougall Formatted MM:de A.ENGLISH [Al & Diane] at 21:49 EDT