This light and tasty soup is a wonderful springtime treat, especially good when fresh spinach becomes available.

In a bowl, beat together 1 C. egg substitute, 1 Tsp. crushed dried or fresh basil, 4 Tbs. grated Parmesan cheese (cow, soy or rice based), juice of a fresh lemon, 1 Tsp. fresh or dried parsley, and 1/4 Tsp. white or black pepper. Set aside.
Bring 6 cups good quality chicken broth to a boil in a medium saucepan. Over medium heat, stir in either a thawed and drained package of chopped spinach or 8 C. fresh spinach that has been washed, trimmed and chopped–cook one minute. Very slowly add the egg substitute mixture into the hot soup, whisking constantly, so that egg threads form like a Chinese egg soup would.
Serve immediately with thin lemon slices.
Serves 6.

Healthy eating,
Marianne