Spinach And Leek Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Chinese | Appetizers, Chinese, Soups | 4 | Servings |
INGREDIENTS
| 1 1/2 | T | Peanut oil |
| 2 | Garlic cloves, minced | |
| 2 | Leeks, sliced | |
| 1 | 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 | T | Tamari |
| 1 | T | Rice vinegar |
| Salt & pepper | ||
| Strips of 5-spice tofu |
INSTRUCTIONS
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"
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Nutrition (calculated from recipe ingredients)
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Calories: 88
Calories From Fat: 47
Total Fat: 5.7g
Cholesterol: 0mg
Sodium: 742.7mg
Potassium: 325mg
Carbohydrates: 8.5g
Fiber: 3.4g
Sugar: 1.5g
Protein: 4.1g