Spinach and leek soup

Yield: 4 Servings

Measure Ingredient
1½ tablespoon Peanut oil
2 \N 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
\N \N Salt & pepper
\N \N 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.

"Sundays at Moosewood Restaurant Cookbook"

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