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
           -optional

MMMMM------------------------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.