Spinach & leek soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | tablespoon | Peanut oil |
| 2 | Garlic cloves, minced | |
| 2 | larges | Leeks, sliced |
| 1 | medium | Carrot, sliced very thinly into matchsticks |
| 10 | ounces | Fresh spinach, washed & stemmed |
| ½ | cup | Canned water chestnuts, drained, rinsed, sliced |
| 6 | cups | Vegetable stock |
| 2 | tablespoons | Tamari |
| 1 | tablespoon | Rice vinegar |
| Salt & pepper | ||
| Strips of 5-spice tofu | ||
Directions
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.
"Sundays at Moosewood Restaurant Cookbook"