Emerald Soup

• 1 tablespoon olive oil
• 2 leeks, white and light green parts thinly sliced, discarding the rest
• 2 garlic cloves, chopped
• 3 cups vegetable or chicken stock
• 1 1/2 pounds fresh spinach, stems removed and coarsely chopped
• 1 cup loosely packed fresh dill, stems removed
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground white pepper
• 1 cup nondairy creamer or soymilk
• cayenne pepper

In a large soup pot, heat the oil over medium-high heat. Sauté the leeks and garlic for 2-3 minutes, stirring frequently. Add the stock and bring to a boil. Add the spinach, dill, salt, and white pepper. Cover and cook 5-6 minutes or until the spinach is very soft. Transfer to a food processor or blender and process until smooth. You can also use an immersion blender in the pot. Return to the pot and bring to a gentle boil over medium heat for 5 minutes. Reduce the heat and add the creamer or soy milk. Heat thoroughly, gently stirring. Do not bring to a boil. After you ladle out each portion, sprinkle each bowl with the cayenne for flavor and color.