| 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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