Vegan Recipes

This Recipe by Anne Lynch, Vegan Personal Chef (Pittsburgh, PA): Anne@HealingArtsByAmethyst.com

Turkish Spinach Soup

7 1/2 cups vegetable stock and water (50/50)
Salt and pepper to taste
1 pound fresh spinach
1 large carrot
2 stalks celery with leaves
2 1/2 tablespoons vegan margarine
2 1/2 tablespoons flour
Juice of 3-4 lemons
2 tablespoons parsley
Dill and thyme to taste

Wash spinach leaves thoroughly. Drain and chop coarsely. Wash and chop celery and leaves, and carrots, into matchstick-sized pieces.

Heat stock. Add carrots and celery when boiling, and cook until nearly done. Add spinach and simmer 15 minutes longer, until all vegetables are done.

Melt margaine in a saucepan, blend in flour, and stir well over low heat for a few minutes.

Add a ladlefull of the soup broth, stirring constantly. Pour the mixture back into the soup, gradually, mixing thoroughly.

Simmer over low heat for about 15 minutes.

Mix in lemon juice and bring soup to just below boiling point. Sprinkle with parsley and herbs, and serve.