Spinach Carrot Soup Recipe


An aromatic and refreshing low-fat Japanese-style soup that is ready in 20 minutes. Ideal for a quick lunch or supper.

Step 1

Stem the spinach for 3 minutes, until cooked.

Step 2

In a large saucepan, heat the broth to simmering over medium-high heat. Add the wine and simmer.

Step 3

In a bowl, beat the egg substitute lightly with a fork. Very slowly, pour the egg substitute into the soup, stirring continuosly.

Step 4

Add the spinach to the soup and give it a stir. Season to taste with salt and pepper. Serve immediately, topped with a little grated cheese.

Things You'll Need

  • 1 5 cups chopped spinach
  • 1 6 cups canned fat-free, low-sodium chicken broth
  • 1 1/4 cup dry white wine
  • 1 3/4 cup egg substitute
  • 1 Pinch of sea salt
  • 1 Freshly ground pepper
  • 1 3 teaspoons grated Parmesan cheese

About this Author

Nicole Garcia an iChef.com member who donated this recipe.