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Vegan Ckbk - Spinach Soup with Oregano and Calamata Olives

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* 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

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