Title: Spinach & Leek Soup
Categories: Soup Appetizer Oriental
Yield: 4 Servings

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

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"

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