Spinach and Leek Soup

• 1 1/2 tablespoons peanut oil
• 2 cloves garlic minced
• 2 large leeks sliced
• 1 medium carrots sliced very thinly into matchsticks
• 10 ounces spinach washed, stemmed
• 1/2 cup water chestnuts drained, rinsed, sliced
• 6 cups vegetable stock
• 2 tablespoons soy sauce, tamari
• 1 tablespoon rice vinegar
• 1 x salt and black pepper
• 1 x tofu strips, 5-spice

1. Heat a wok or heavy soup pot on high heat for 30 seconds.
2. Add the oil and swirl to coat.
3. Add garlic, leeks, carrots and lower to a simmer and cook, covered for 10 minutes.
4. Stir occasionally.
5. Uncover wok, increase heat to high and add spinach and water chestnuts.
6. Stir-fry for 2 minutes.
7. Lower heat to medium.
8. Add warmed stock, tamari and rice vinegar.
9. Season to taste.
10. Heat through but do not boil.
11. Serve immediately, garnished with tofu strips.

peanut oil, garlic, leeks, carrots, spinach washed, water chestnuts, vegetable stock, soy sauce, rice vinegar, salt, tofu strips

Taken from recipeland.com/recipe/v/spinach-leek-soup-40294 (may not work)