Spinach Leek Soup

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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 ounces 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.

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