Total Time
20mins
Prep 10 mins
Cook 10 mins

An unsual recipe that is quick to make and perfect start to a low-carb meal. The recipe comes from Favorite Brand Name Low-Carb Recipes.

Ingredients Nutrition

Directions

  1. In a 4-qt saucepan, over medium heat, bring broth to a boil.
  2. Beat together egg substitute, basil, cheese,lemon juice, parsley, white pepper and nutmeg.
  3. Set aside.
  4. Add spinach to broth and simmer 1 minute.
  5. Slowly pour egg mixture into broth while wisking constantly so that egg threads form.
  6. Simmer 2 to 3 minutes or until egg is cooked.
  7. Garnish with lemon slices and parsley.
  8. Note: Soup may look curdled.
Most Helpful

5 5

Thank you for the step 8 note about the soup looking curdled because mine did. Now that said this was a nice healthy soup that DH enjoyed as is and I enjoyed kicked up a bit with Sriracha hot chili. Thanks so much for the post.

5 5

What a truly wonderful soup. So much flavor from a few healthy ingredients. I made this exactly by the recipe and wouldn't change a single thing. It took the 10 mins to remove the stems and julienned but it was still done in 15 mins. If you are looking for a light weight lunch or starter you have found it! The light touch of lemon really sparkles and since I usually always have spinach I'll be making this often :D

5 5

We all liked this a LOT. I had to use dried basil & parsley, and added only 1 T. lemon juice, and about 1/2 c. of cheddar cheese and then thickened the soup with a little cornstarch mixture.