from ExtraVeganZa: Original Recipes from  Phoenix Organic Farm by Laura Mattias

2 tbsp oil
1 medium onion, finely chopped
2 medium yams, thinly sliced
5 cloves garlic, finely chopped
1 tbsp fresh gingerroot, grated
1tbsp sea salt
1/4 tsp dried dill weed
3 cups water
1 bunch fresh spinach
1/3 cup orange juice, freshly squeezed
8 oz firm tofu chunks, water squeezed out (my addition)

In a medium pot, fry the onion, yams, garlic and gingerroot in the oil on medium-low heat. Stir the ingredients so that they do not stick to the bottom of the pot. When the onions become translucent, stir in the salt, dill and water. Bring to a boil, then reduce to a simmer and cover for about 15 minutes. Remove from heat. Blend this mixture on high until a creamy and smooth consistency is reached. (Yay for immersion blender!) You may need to do this in two batches, depending on the size of your blender. Pour all of the blended soup back into the pot (and plop in the tofu, if you’re into that). Add the spinach and orange juice, and cover the soup, allowing the spinach to wilt in the steam. Serve immediately. Serves 4.

This was SO GOOD. I will definitely make it again. I was so pleased that the first recipe of the year was a good one.

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