Spinach and Leek Soup
from Sundays At Moosewood Restaurant, by the Moosewood Collective
This soup is the perfect in between seasons dish, when I’m not ready to let go of the cool weather, but am in the mood for lighter and fresher foods.
1 1/2 tablespoons peanut or vegetable oil
2 garlic cloves, pressed or minced
2 large leeks, well rinsed and sliced
1 medium carrot, cut into matchsticks
10 ounces fresh spinach, washed and stemmed
6 cups vegetable stock (or Chinese vegetable stock if you can find it)
2 tablespoons tamari soy sauce
1 Tablespoon rice vinegar
salt and ground black pepper to taste
strips of tofu
Heat a wok or heavy soup pot on high for a half a minute and add the oil. Swirl the oil to coat the bottom and add the garlic, leeks, and carrot matchsticks. Lower the heat to a simmer and cook, covered, for 10 minutes, stirring occasionally. Uncover the wok, increase the heat to high, and add the spinach. Stir fry for 2 minutes until the spinach is winter. Lower the heat to medium. Add the stock, soy sauce and rice vinegar. Season to taste with salt and pepper. Heat through but do not boil. Serve immediately, garnished with strips of tofu.