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Nutrition Facts
Serving Size 1 (252g) Recipe makes 8 servings
Calories 72
Calories from Fat 25		(34%)
Amount Per Serving		%DV
	Total Fat 2.8g	4%
	Saturated Fat 0.9g	4%
	Monounsaturated Fat 0.9g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 1mg		0%
Sodium 162mg		6%
Potassium 441mg		12%
Total Carbohydrate 4.0g		1%
	Dietary Fiber 0.8g	3%
	Sugars 0.7g
Protein 9.0g		18%
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Roman Spinach Soup

Recipe #89709 | 20 min | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: PaulaG
Apr 22, 2004

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.

SERVES 8 (change servings and units)

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

1
In a 4-qt saucepan, over medium heat, bring broth to a boil.
2
Beat together egg substitute, basil, cheese,lemon juice, parsley, white pepper and nutmeg.
3
Set aside.
4
Add spinach to broth and simmer 1 minute.
5
Slowly pour egg mixture into broth while wisking constantly so that egg threads form.
6
Simmer 2 to 3 minutes or until egg is cooked.
7
Garnish with lemon slices and parsley.
8
Note: Soup may look curdled.

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Featured Reviews for This Recipe

From: bluemoon downunder

On Nov 29, 2005

I made this using Chef Kate’s Roasted Vegetable Stock Roasted Vegetable Stock instead of the chicken broth and I used three eggs rather than the egg substitute (I just hadn’t had time to check out egg substitutes when I wanted to make the recipe), but otherwise I followed the recipe exactly. Really clear instructions, very quick to make – and delicious! Just loved the blend of flavours! Thanks for sharing!

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From: Elmotoo

On Nov 17, 2005

This was wonderful. Everybody liked this recipe. My 8yo had 3 servings! Very easy & quick, too. Thank you, Paula!

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From: Marzy

On Jan 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.

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From: Marie

On Apr 24, 2004

Paula, this is a very good soup recipe. I have one similar posted that I usually make, but the lemon and nutmeg gave this a whole new flavor. The only change I made was to use regular eggs - I had no egg beaters on hand. Thanks for posting!

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