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, it’s a super-healthy soup in disguise.
1 tablespoon olive oil
1 medium leek, sliced (white part only)
1 teaspoon sea salt
¼ 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.