Spinach & Leek Soup Recipe

Step 1

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.

Step 2

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

"Sundays at Moosewood Restaurant Cookbook"

Things You'll Need

  • 1 1/2tb Peanut oil
  • 2ea Garlic cloves, minced
  • 2lg Leeks, sliced
  • 1md Carrot, sliced very thinly
  • -- into matchsticks
  • 10oz Fresh spinach, washed &
  • -- stemmed
  • 1/2c Canned water chestnuts,
  • -- drained, rinsed, sliced
  • 6c Vegetable stock
  • 2tb Tamari
  • 1tb Rice vinegar
  • Salt & pepper
  • Strips of 5-spice tofu

About this Author

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