---------- Recipe via Meal-Master (tm) v8.01
       Title: Creamy Spinach Soup (Lf)
  Categories: Low-Fat, Vegan, Soups, Mcdougall, To Try
       Yield: 4 servings
       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
 --------------------------------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
   From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994