Spinach and Leek Soup with Tofu
Spinach and Leek Soup with Tofu from Sundays At Moosewood Restaurant, by the Moosewood Collective Ingredients 1 1/2 tablespoons peanut or vegetable oil 2
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at fullbellyfarm.com.
Cooking tools:
- Wok
- Garlic press
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Colander
- Serving bowl
Ingredients
- 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
- ground black pepper
- strips of tofu
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