Name: Roman Spinach Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8 serving(s)
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); parsley sprig (to garnish)

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Recipe by PaulaG

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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.

Ready In:: 20mins
Serves:
Units:

Nutrition Information

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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)
parsley sprig (to garnish)

directions

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.

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RECIPE MADE WITH LOVE BY

@PaulaG

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@PaulaG

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"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."

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photo by Debbwl

5/30/2011
review by Debbwl

5/30/2011

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.
photo by Annacia

2/4/2010
review by Annacia

2/3/2010

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
review by Marzy

1/10/2006

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.