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Name: Spinach and Leek Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 1 md Carrot, sliced very thinly; salt and pepper to taste; 2 Garlic minced; 10 oz Fresh spinach, washed &; 6 c Vegetable stock; 2 lg Leeks, sliced; Strips of 5-spice tofu; 1 1/2 tb Peanut oil; 2 tb Tamari; 1/2 c Canned water chestnuts,; 1 tb Rice vinegar

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INGREDIENTS

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

Servings

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"

NOTES

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Nutrition

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Serving Size: 1 Serving (2204g)
Recipe Makes: 4 Servings

Calories: 158
Calories from Fat: 46 (29%)

Amt Per Serving		% DV

	Total Fat 5.1g	7 %
	Saturated Fat 0.9g	4 %
	Monounsaturated Fat 2.3g
	Polyunsanturated Fat 1.6g
Cholesterol 0mg		0 %
Sodium 8890.2mg		307 %
Potassium 22.6mg		1 %
Total Carbohydrate 28.1g		8 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 28g
Protein 0.9g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 158

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