2 tbsp fresh sage, finely chopped (reserve
a few sprigs for garnish)
2 tbsp 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
Method :
In a large
soup pot, heat olive oil and sauté sliced leek with salt until slices
are soft. Add white pepper, sage, and flour, and cook for 2-3 minutes,
stirring constantly. Slowly stir in vegetable stock. Add spinach and
cook until spinach is soft. Purée mixture with tofu until well blended
and creamy. Return to pan and heat through. Garnish with thin slices of
red pepper and additional sprigs of fresh sage.
This dairy
free delight, with delicate undertones of sage, is a wonderful way to
serve up spinach. Low in fat and loaded with calcium, it's a super
healthy soup in disguise.
