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Spinach & Leek Soup

Spinach & Leek Soup recipe image
This Spinach & Leek Soup is a refreshing and light vegan dish that captures the essence of home-style Chinese cooking. The combination of earthy leeks, sweet carrots, and crunchy water chestnuts creates a delightful texture contrast in every spoonful. Fresh spinach wilts into the broth, adding a pop of color and nutrients. Seasoned with tamari and rice vinegar, the soup offers a savory depth without being heavy. It&# 226;ÂÂs perfect for a quick weeknight dinner or a comforting light lunch. The preparation is simple and straightforward, making it an accessible recipe for cooks of all skill levels. Serve it warm to enjoy the aromatic garlic and peanut oil notes that define this comforting bowl.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 90.5
Dietary: Gluten-free, Vegan, Vegetarian
Description
This Spinach & Leek Soup is a refreshing and light vegan dish that captures the essence of home-style Chinese cooking. The combination of earthy leeks, sweet carrots, and crunchy water chestnuts creates a delightful texture contrast in every spoonful. Fresh spinach wilts into the broth, adding a pop of color and nutrients. Seasoned with tamari and rice vinegar, the soup offers a savory depth without being heavy. It&# 226;ÂÂs perfect for a quick weeknight dinner or a comforting light lunch. The preparation is simple and straightforward, making it an accessible recipe for cooks of all skill levels. Serve it warm to enjoy the aromatic garlic and peanut oil notes that define this comforting bowl.
Ingredients
  • 1 1/2 tablespoon Peanut oil
  • 2 Cloves Garlic, minced
  • 2 lg Leeks, sliced
  • 1 md Carrot, sliced very thinly
  • 10 oz Fresh spinach, washed and stemmed
  • 1/2 c Canned water chestnuts, drained, rinsed, and sliced
  • 6 c Vegetable stock
  • 2 tb Tamari
  • 1 tb Rice vinegar
  • to taste Salt and pepper
  • for garnish Strips of 5-spice tofu
Directions
  1. 1
    Heat a wok or heavy soup pot over high heat for 30 seconds.
  2. 2
    Add the peanut oil and swirl to coat the bottom of the wok.
  3. 3
    Add the minced garlic, sliced leeks, and thinly sliced carrots.
  4. 4
    Lower the heat to a simmer, cover, and cook for 10 minutes, stirring occasionally.
  5. 5
    Uncover the wok and increase the heat to high.
  6. 6
    Add the spinach and sliced water chestnuts.
  7. 7
    Stir-fry for 2 minutes until the spinach begins to wilt.
  8. 8
    Lower the heat to medium.
  9. 9
    Pour in the warmed vegetable stock, tamari, and rice vinegar.
  10. 10
    Season with salt and pepper to taste.
  11. 11
    Heat the soup through gently, but do not let it boil.
  12. 12
    Serve immediately, garnished with strips of 5-spice tofu.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 90.5kcal
% Daily Value *
Total Fat 5.7g9%
Saturated Fat 1.0g5%
Cholesterol 0.0mg0%
Sodium 37.2mg2%
Total Carbohydrate 9.5g4%
Dietary Fiber 1.6g7%
Sugars 3.7g
Protein 1.0g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the leeks are thoroughly washed to remove any dirt trapped in the layers.

Do not boil the soup after adding the spinach, as this will make it bitter and destroy the vibrant green color.

You can substitute the 5-spice tofu with plain firm tofu or omit it for a simpler version.

If you prefer a thicker soup, you can add a slurry of cornstarch and water, though this traditional version is usually served clear.

Keywords: spinach, leek, soup, chinese, vegan, healthy, quick, water chestnuts, carrot, garlic, vegetable stock, tamari, rice vinegar, wok, stir fry, light, dinner, lunch
Read it online: https://www.chefs-mate.com/recipe/spinach-leek-soup/