Spinach and Lime Soup

[Guest guest]

Spinach and Lime Soup   3 5 to 6-inch corn tortillas, cut into thin strips

1/4 to 1/2 teaspoon cayenne pepper

1 tablespoon vegetable oil

1 bunch fresh spinach

6 cups veggie broth

1/3 cup chopped fresh cilantro

1/2 teaspoon ground cumin

3 to 4 tbsps. fresh lime juice   Preheat oven to 450 degrees. Toss tortilla

strips and vegetable oil in large bowl to coat. Transfer strips to baking

sheet. Bake until crisp, stirring occasionally, about 15 minutes.

Bring veggie broth, cumin, and cayenne pepper to simmer in heavy large saucepan

over medium heat. Add fresh spinach and cook until spinach is wilted but still

bright green, about 4 minutes. Add cilantro and 3 Tbs lime juice. Season soup

to taste with salt and pepper, adding more lime juice if desired. Ladle soup

into bowls, top with tortilla strips and serve.