Name: Roman Spinach Soup
Total time: 20 min
Yield: 8 servings
Cuisine: Vegetarian
Ingredients: 6 cups reduced-sodium chicken broth (or vegetable broth for vegetarians); 1 cup egg substitute; 1 cup fresh basil (minced); 1 tablespoons parmesan cheese (freshly grated); 2 tablespoons lemon juice; 1 tablespoon fresh parsley (minced ); 1 teaspoon white pepper; 1 teaspoon nutmeg (ground ); 8 cups fresh spinach (washed,stems removed,and coarsley chopped); 1 slice lemon (to garnish); parsley sprig (to garnish)

Roman Spinach Soup

CourseSide Dish
CuisineVegetarian

Servings	Prep Time
8servings	20minutes

Servings	Prep Time
8servings	20minutes

Ingredients

6cups reduced-sodium chicken broth (or vegetable broth for vegetarians)
1cup egg substitute
1cup fresh basilminced
1tablespoons Parmesan cheesefreshly grated
2tablespoons lemon juice
1tablespoon fresh parsleyminced
1teaspoon white pepper
1teaspoon nutmegground
8cups fresh spinachwashed,stems removed,and coarsley chopped
1slice lemonto garnish
parsley sprigto garnish

Instructions

In a 4-qt saucepan, over medium heat, bring broth to a boil.
Beat together egg substitute, basil, cheese,lemon juice, parsley, white pepper and nutmeg.
Set aside.
Add spinach to broth and simmer 1 minute.
Slowly pour egg mixture into broth while wisking constantly so that egg threads form.
Simmer 2 to 3 minutes or until egg is cooked.
Garnish with lemon slices and parsley.
Note: Soup may look curdled, don't worry, it's not, it's just the egg and cheese cooked and it tastes delicious.

Recipe Notes

140 Calories