| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Bobbie not , Healthwise, Leeks, Soups, Spinach | 4 | servings | |
INGREDIENTS
| 1 | tb | Olive oil |
| 2 | c | Leeks; thinly sliced light green parts, well rinsed/drained |
| 3 | c | Vegetable stock |
| 1 1/2 | lb | Spinach leaves; well washed, coarsley chopped |
| 1 | c | Loosely packed fresh dill; stems removed |
| 3/4 | ts | Salt |
| 1 | c | Soy milk |
| Ground cayenne pepper; OR sweet paprika, for ganrish |
INSTRUCTIONS
Heat the oil in a large heavy soup pot over Medium-High heat. Saute leeks for 2 minutes, stirring freqently. Add stock and bring to a boil. Add spinach, dill and salt. Cover, reduce heat and cook until spinach is very soft, about 4 minutes. Pour into a blender in two or three batches and process until very smooth. Return to pot and bring to gently boil. Reduce heat to very Low, stir in soy milk and heat through but do not boil. Serve immediately, topped with a swirl of cayenne or paprika. Makes 4 servings. Per serving: 275 calories, 1.5 g soy protein and 7.5 mg isoflavones Remedy Magazine, April '99, Nature's Superfood, Soy! From The New Soy Cookbook by Lorna Sass NOTES : This recipe received rave reviews from several Remedy staffers who tried it. Recipe by: Remedy Magazine, April '99, Nature's Superfood, Soy! Posted to EAT-LF Digest by Roberta Banghart <bobbi744@acd.net> on Apr 15, 1999, converted by MM_Buster v2.0l.
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