Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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