Spinach and Leek Soup Recipe

Free Recipe Spinach and Leek Soup

Recipe Type: C Recipes

Recipe Preparation: boil

Cooking Ingredients for Spinach and Leek Soup Recipe

1-1/2 tb Peanut oil
2 Garlic cloves, minced
2 lg Leeks, sliced
1 md Carrot, sliced very thinly
– into matchsticks
10 oz 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 & pepper
Strips of 5-spice tofu

Spinach and Leek Soup Preparation

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. Sundays at Moosewood Restaurant Cookbook

Cooking Temperature:

Recipe Serves: 4

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