Green Soup (from a Montreal Gazette clipping)

Green Soup (serves 8)

1 tablespooon butter
1 1/2 cups sliced leeks (white part only)
1 small onion, sliced
6 cups chicken stock
1 small coarsely chopped potato
Salt and pepper to taste
1 bunch fresh spinach, rough stems removed
2 bunches watercress, rough stems removed
1/2 cup milk (optional) - or add a dollop of sour cream to each bowl

In a large pot, melt the butter, add the leeks and onions, sauté for 5 minutes on medium heat.
Stir in the stock, potato, salt and pepper. Bring to a boil.
Reduce the heat and simmer, uncovered, until the potato is done (about 20 minutes).
Ten minutes before the end of cooking, add the spinach and 1 1/2 bunch of the watercress. Cool slightly, pulse carefully in a food processor, adding the remaining watercress. Return the soup to the pot, add the milk and heat gently.

Approximate nutritional value:
Calories: 50
Protein: 2g
Fat: 2g
Carbohydrates: 8g
Fiber: 2g

Mild Red Pepper and Tomato Soup (from a Montreal Gazette clipping, date unknown)

Mild Red Pepper and Tomato Soup (serves 6)

1 cup chopped onion
2 cups chopped sweet red peppers
2 tablespoons olive oil
1 can (19 once/540 ml) of tomatoes, drained and chopped
1 1/2 cups water
1 teaspoon grated lemon peel
1 teaspoon salt
Freshly ground pepper to taste
Sour cream
Parsley

In a 3L pot, heat olive oil and sauté onions and red peppers over medium heat until tender. Add tomatoes and simmer, uncovered for 10 minutes. Place in a blender with water and spin quickly until blended but not completely smooth. Add lemon peel, salt and pepper. Return to pot, cover partially and bring to a simmer. Serve topped with sour cream and chopped parsley.

Approximately (excluding sour cream):
125 calories per serving
Fat: 9g
Protein: 2g
Carbohydrates: 12g
Dietary fiber: 3g