Guest guest Posted October 29, 2001 Report Share Posted October 29, 2001 * Exported from MasterCook * Spinach Soup with Oregano and Calamata Olives Recipe By :Susann Geiskopf-Hadler & Mindy Toomay Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds fresh spinach -- about 2 bunches 2 tablespoons olive oil 1/2 cup diced yellow onion 3 cloves garlic -- minced 1 teaspoon dried oregano 4 cups vegetable stock 1/4 teaspoon salt a few grinds black pepper 1/4 cup fresh lemon juice 1/4 cup pitted and diced calamata olives 1 tablespoon fresh oregano leaves -- minced Carefully wash the spinach, discarding the stems. You don't need to dry the spinach. Coarsley chop the spinach leaves and set them aside in a colander. Place the oil in a stockpot over medium heat. Add the onion, garlic, and oregano. Saute for about 2 minutes, stirring frequently, then add the stock. Bring to a boil over high heat and add the spinach. Return to a boil, reduce the heat to medium, cover, and cook 5 minutes. Stir in the salt, pepper, lemon juice, olives, and oregano, then simmer about 3 minutes longer. Serve immediately. Source: " The Complete Vegan Cookbook " Copyright: " 2001 by Susann Geiskopf-Hadler and Mindy Toomay " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 275 Calories; 11g Fat (34.7% calories from fat); 11g Protein; 36g Carbohydrate; 8g Dietary Fiber; 2mg Cholesterol; 1895mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat. NOTES : Serve this soup as a delightful early spring starter course or a light summer meal, accompanied by good bread and a bean salad. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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