Instructions: Heat the oil in a large heavy soup pot over Medium-High heat. Saute leeks for 2 minutes, stirring frequently. 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.

NOTES :
This recipe received rave reviews from several Remedy staffers who tried it.

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