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Ingredients Jump to Instructions ↓

  1. Spinach Leek Soup

  2. Yield: 4 servings

  3. 1 1/2 tb peanut oil

  4. 2 garlic cloves, minced

  5. 2 lg leeks, sliced

  6. 1 md carrot, sliced very thinly into matchsticks

  7. 10 oz fresh spinach, washed & stemmed

  8. 1/2 c canned water chestnuts, drained, rinsed, sliced

  9. 6 c vegetable stock

  10. 2 tb tamari

  11. 1 tb rice vinegar

  12. salt and pepper

  13. strips of 5-spice tofu

  14. Heat a wok or heavy soup pot on high heat for 30 seconds. Add the

  15. oil & swirl to coat. Add garlic, leeks, carrots & lower to a simmer

  16. & cook, covered for 10 minutes. Stir occasionally. Uncover wok,

  17. increase heat to high & add spinach & water chestnuts. Stir-fry

  18. for 2 minutes. Lower heat to medium. Add warmed stock, tamari &

  19. rice vinegar. Season to taste.

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

  21. tofu strips.

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