Name: 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

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.