SLIMMER'S MUSHROOM & SPINACH SOUP, Low fat, low carb, Double Duty for vegans & carnivores, make ahead

Nothing calorific in this soup but it's tasty, satisfying and good for you...

Slimmer's Mushroom & Spinach Soup
with optional garnish of yoghurt & raw bell pepper 

8/1/1

Spinach is a wonder food.  A hundred grams of raw leaves contains only 23 calories but provides one quarter of our daily iron.  It also provides several vital antioxidants, including Vitamin A which help maintain eyesight and slow down aging.    

Gorgeous served raw in salads or added to cooked pulses, spinach is also lovely cooked. 

Here, it's teamed with (low-cal) mushrooms and pureed into a shimmering green soup. It can be served to vegans or carnivores, depending on garnishes. 

Cost: £3'ish (10/24)
Feeds: 4-6

Ingred:
    olive oil

    1 good-sized yellow onion, diced or coarsely processed  
    300gm/10 1/2 oz mushrooms, thickly sliced
    1 tsp fresh or 1/3 tsp dried thyme
    1-2 tbsp lemon juice

    1 lge clove garlic, minced or grated

    120gm/4 oz fresh spinach, washed and drained
    1 pint water or vegetarian stock
    pepper & salt
    
Method:

1. Place a good sized pot over high heat; when ready, spray generously with olive oil 
2. Add onions; lower heat to med-high, sautee until translucent but not brown, 5 mins 
3. Add mushrooms, stir till no more liquid is being released; add thyme & lemon juice
4. Add spinach & garlic; stir till wilted
5. Partially cover with lid, turn heat to low, leave 15 mins
6. Add 1 pint water or vegetarian stock; bring to boil; let bubble gently a few mins on mod heat 
7. Turn heat to low; simmer 15 mins
8. Test for seasoning; add salt & pepper to taste; maybe more vegetable granules
9. Serve as is, or with a garnish of finely sliced red peppers and yoghurt (animal or vegetarian).  Or add shredded cooked meat (turkey, ham?) or cheese.
10. Or poach an egg in the soup OR add very thinly sliced chicken liver in the last 5 minutes of cooking; it added a delicious bosky counterpoint.  Refrigerate up to 2 days

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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission