Spinach & Leek Soup
Very good! The recipe was fairly easy to make. I used miso paste and a very flavourful vegetable stock base, which gave the soup a great depth of flavour. Served soup with brown rice, and it was delicious yet filling and packed with goodness.
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | tablespoons |
peanut oil
|
|
| 2 | cloves |
garlic
minced |
|
| 2 | large |
leeks
sliced |
*
|
| 1 | medium |
carrots
sliced very thinly into matchsticks |
|
| 10 | ounces |
spinach
washed, stemmed |
|
| ½ | cup |
water chestnuts
drained, rinsed, sliced |
*
|
| 6 | cups |
vegetable stock
|
|
| 2 | tablespoons |
soy sauce, tamari
or 1 tablespoon miso paste |
|
| 1 | tablespoon |
rice vinegar
|
|
|
salt and black pepper
|
*
|
||
|
tofu
strips, 5-spice |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 23 | ml |
peanut oil
|
|
| 2 | cloves |
garlic
minced |
|
| 2 | large |
leeks
sliced |
*
|
| 1 | medium |
carrots
sliced very thinly into matchsticks |
|
| 289 | ml/g |
spinach
washed, stemmed |
|
| 118 | ml |
water chestnuts
drained, rinsed, sliced |
*
|
| 1.4 | l |
vegetable stock
|
|
| 3E+1 | ml |
soy sauce, tamari
or 1 tablespoon miso paste |
|
| 15 | ml |
rice vinegar
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
tofu
strips, 5-spice |
*
|
Directions
Heat a wok or heavy soup pot on high heat for 30 seconds.
Add the oil and swirl to coat.
Add garlic, leeks, carrots and lower to a simmer and cook, covered for 10 minutes.
Stir occasionally.
Uncover wok, increase heat to high and add spinach and water chestnuts.
Stir-fry for 2 minutes.
Lower heat to medium.
Add warmed stock, tamari and rice vinegar.
Season to taste.
Heat through but do not boil.
Serve immediately, garnished with tofu strips.
