Lemon and Spinach Soup Recipe
Ingredients
| Blanched and pureed spinach | 1 Cup (16 tbs) | |
| Cauliflower florets | 1 Cup (16 tbs) | |
| Diced bean curd | 1 Cup (16 tbs) (tofu) | |
| Sliced carrots | 1⁄2 Cup (8 tbs) | |
| Chopped beans | 1 Cup (16 tbs) | |
| Finely chopped onions | 1⁄2 Cup (8 tbs) | |
| Vegetable stock | 1 Liter | |
| Salt | To Taste | |
| Pepper | To Taste | |
| Light soy sauce | 1 Tablespoon | |
| Vinegar | 1 Teaspoon | |
| Lemon juice | 1 Tablespoon | |
| Chopped cilantro | 1⁄2 Cup (8 tbs) (fresh coriander) |
Nutrition Facts
Serving size
Calories 327 Calories from Fat 94
% Daily Value*
Total Fat 10 g16.1%
Saturated Fat 1.6 g7.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1789.6 mg74.6%
Total Carbohydrates 36 g11.9%
Dietary Fiber 6.4 g25.7%
Sugars 7.4 g
Protein 23 g45.3%
Vitamin A 139% Vitamin C 97.5%
Calcium 32.9% Iron 44%
*Based on a 2000 Calorie diet
Directions
2. Fry the onions in a little sesame oil (or normal odorless oil) till software and transparent.
3. Add the stock. Season with the salt and pepper. Add the soya sauce and vinegar.
4. Add the tofu. Bring to the boil.
5. Add the blanched vegetables and haf the coriander. Simmer for 5 minutes.
6. Add the rest of the coriander and lemon juice. Stir well.
7. Adjust seasoning (if you like it more chilli or sour) and serve with bread.
Chef
