This dairy-free delight, with delicate undertones of sage, is a wonderful way to serve up immune-enhancing,lutein-rich spinach. Low in fat and loaded with calcium, itís a super-healthy soup in disguise.
1 tablespoon olive oil
1 medium leek, sliced (white part only)
1 teaspoon sea salt
ľ teaspoon white pepper
2 tablespoons fresh sage, finely chopped, reserving a few sprigs for garnish
2 tablespoons whole-wheat flour
4 cups vegetable stock
1 pound spinach, torn into large pieces, with stems removed
18-ounce container silken low-fat tofu, cubed
Red pepper and sage for garnish
1. In a large soup-pot, heat olive oil and saute sliced leek with salt until soft.
2. Add white pepper, sage, and flour, and cook 2 to 3 minutes, stirring constantly.
3. Slowly stir in vegetable stock. Add spinach and cook until spinach is soft.
4. Puree mixture with tofu until well-blended and creamy. Return to pan and heat through. Garnish with think slices of red pepper and additional sprigs of fresh sage.
Serves 4 to 6.
Adapted from Meals that Heal by Lisa Turner (Inner Traditions, 1996). Copyright (c) 1996 by Lisa Turner. Reprinted by permission of Inner Traditions.
Adapted from Meals that Heal by Lisa Turner (Inner Traditions, 1996).