Spinach Carrot Soup Recipe

Overview

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

Stem the spinach for 3 minutes, until cooked.

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

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

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.

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

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