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28 February 1999 Issue

Recipe

SPINACH/RICE SOUP
Serves 8

This soup is excellent with a thick slice of bread.

One 10-ounce box frozen chopped spinach
1 cup basmati rice
1 small onion, finely chopped
1 cup vegetable broth
8 cups water
1/2 teaspoon garlic powder
Pepper to taste
6 ounces plain or lemon soy yogurt (about 3/4 cup)

Place all the ingredients, except the soy yogurt,
in a large pot and cook over medium heat for 30 minutes.
Add yogurt and cook another 5 minutes. Serve warm.

Total calories per serving: 118 Fat: 1 gram

Found at:
Vegetarian Resource Group
http://www.vrg.org/

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