Spinach Leek Soup
Ingredients
- 1 1/2 tb peanut oil
- 2 garlic cloves, minced
- 2 lg leeks, sliced
- 1 md carrot, sliced very thinly into matchsticks
- 10 ounce 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
Instructions
Yield: 4 servings. 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.