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Spinach & Leek Soup
1 1/2 Tbsp. Peanut oil
2 ea. Garlic cloves, minced
2 lg. Leeks, sliced
1 md. Carrot, sliced very thinly into matchsticks
10 oz. Fresh spinach, washed & stemmed |
1/2 cup Canned water chestnuts, drained, rinsed,
sliced
6 cups Vegetable stock
2 Tbsp. Tamari
1 Tbsp. Rice vinegar
Salt & pepper
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.
(4 servings)
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