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Creamy Dilled Spinach Soup

1 tb Olive oil
2 c Leeks; thinly sliced light green parts, well rinsed/drained
3 c Vegetable stock
1 1/2 lb Spinach leaves; well washed, coarsley chopped
1 c Loosely packed fresh dill; stems removed
3/4 ts Salt
1 c Soy milk
Ground cayenne pepper; OR sweet paprika, for ganrish

Heat the oil in a large heavy soup pot over Medium-High heat. Saute leeks for 2 minutes, stirring freqently. Add stock and bring to a boil. Add spinach, dill and salt. Cover, reduce heat and cook until spinach is very soft, about 4 minutes. Pour into a blender in two or three batches and process until very smooth. Return to pot and bring to gently boil. Reduce heat to very Low, stir in soy milk and heat through but do not boil. Serve immediately, topped with a swirl of cayenne or paprika. Makes 4 servings.

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