Recipe Archives->Vegetarian->Spinach Soup

Spinach Leek Soup
Yield: 4 servings

1 1/2 tb peanut oil
2 garlic cloves, minced
2 lg leeks, sliced
1 md carrot, sliced very thinly into matchsticks
10 oz fresh spinach, washed & stemmed
1/2 c canned water chestnuts, drained, rinsed, sliced
6 c vegetable stock
2 tb tamari
1 tb rice vinegar
salt and pepper
strips of 5-spice tofu

Heat a wok or heavy soup pot on high heat for 30 seconds. Add the
oil & swirl to coat.  Add garlic, leeks, carrots & lower to a simmer
& cook, covered for 10 minutes. Stir occasionally. Uncover wok,
increase heat to high & add spinach & water chestnuts. Stir-fry
for 2 minutes. Lower heat to medium.  Add warmed stock, tamari &
rice vinegar. Season to taste.

Heat through but do not boil.  Serve immediately, garnished with
tofu strips.

Printable version: spinach-soup.txt.