Spinach & Leek Soup

1 1/2 tb Peanut oil

2 Garlic cloves, minced

2 lg Leeks, sliced

1 md Carrot, sliced very thinly

-- into matchsticks 10 oz Fresh spinach, washed &

-- stemmed 1/2 c Canned water chestnuts,

-- drained, rinsed, sliced 6 c Vegetable stock

2 tb Tamari

1 tb Rice vinegar

Salt & pepper Strips of 5-spice tofu Heat a wok or heavy soup pot on high heat for 30 seconds. Add the oil & swirl to coat. Add garlic, leeks, carrots & lower to a simmer & cook, covered for 10 minutes. Stir occasionally. Uncover wok, increase heat to high & add spinach & water chestnuts. Stir-fry for 2 minutes. Lower heat to medium. Add warmed stock, tamari & rice vinegar. Season to taste. Heat through but do not boil. Serve immediately, garnished with tofu strips. "Sundays at Moosewood Restaurant Cookbook"