Roman Spinach Soup
Ingredients
- 6 cups reduced-sodium chicken broth ⓘ
- 1 cup egg substitute ⓘ
- 1/4 cup minced fresh basil ⓘ
- 3 tablespoons freshly grated parmesan cheese ⓘ
- 2 tablespoons lemon juice ⓘ
- 1 tablespoon minced fresh parsley
- 1/4 teaspoon white pepper ⓘ
- 1/8 teaspoon ground nutmeg
- 8 cups fresh spinach, washed,stems removed,and coarsley chopped ⓘ
- lemon slice (to 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.
Nutrition & Diet Analysis (per serving)
357
kcal
18% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).