Spicy Veggie Soup

I served this soup with quinoa cooked in coconut milk and slices of wheat bread brushed with olive oil, minced garlic, and lemon juice warmed in a 300 degree oven for about 30 minutes.

Olive oil
2 jalapeno peppers
1/2 cup chopped onions
2 cloves garlic, minced
2 pounds fresh spinach, washed and chopped
One 14-ounce can unsweetened coconut milk
6 cups peeled and chopped winter squash
(Hubbard, Kabocha, butternut, etc.)
.75 pound fresh or frozen, thawed okra,
chopped
1 teaspoon dried thyme
4 green onions, chopped
2 Tablespoons chopped fresh cilantro
2 cups vegetable stock
2 teaspoons ground black pepper
Juice of one lemon

Heat a large soup pot and coat lightly with oil. Cut a small slit in the peppers and sauté with the onions and garlic for about 12 minutes, until soft.

Add the spinach, coconut milk, squash, okra, thyme, green onions, cilantro, half the lemon juice, and water. Bring to a boil on high. Reduce heat to medium-low and allow to simmer, covered, until all ingredients are tender, about 15-20 minutes.

Remove from heat and add pepper and remaining lemon juice. I puree the whole mixture into soup, but you could also leave it as is.

Total calories per serving: 142 Fat: 9 grams
Carbohydrates: 13 grams Protein: 6 grams
Sodium: 86 Fiber: 6 grams
Good source of iron