w/out: leek and spinach soup

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Leek and Spinach Soup

 

Recipe By :Barbara Cousins

Serving Size : 4 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

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1 pound leeks

2 medium onions

8 ounces spinach

2 teaspoons olive oil

2 ounces cashews

1 1/4 cups soy milk

1 1/4 cups vegetable stock

2 1/2 cups water

salt and freshly ground black pepper

 

1. Slice the leeks, dice the onions and cut spinach into pieces.

 

2. Place the leek and onion in a saucepan with the olive oil and sweat the

vegetables in the oil until they are soft. Add the spinach and continue to sweat

the vegetables until the spinach wilts, approximately 2 minutes. Do not overcook

the spinach or it will lose its bright green color.

 

3. Process the cashew nuts in a food processor until finely ground, then add the

leek, spinach and onion mixture and the soy milk. Process again until smooth.

 

4. Pour the mixture back into the pan, add the stock and water, bring to the

boil and simmer for 5 minutes. Season, to taste with salt and black pepper and

serve.

 

Source:

" Vegetarian Cooking Without (2000) "

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Per Serving (excluding unknown items): 241 Calories; 12g Fat (41.9% calories

from fat); 9g Protein; 28g Carbohydrate; 6g Dietary Fiber; 1mg Cholesterol;

580mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 2

Fat; 0 Other Carbohydrates.

 

NOTES : Nuts are a useful addition to soup as they produce rich creamy soup

without the need to resort to dairy produce. If you do not have a food

processor, use ground almonds instead of the cashews, and dice all the

vegetables as finely as possible.

 

Nutr. Assoc. : 0 0 0 0 262 0 0 0 0