Spinach-Watercress Soup

Description
This is a light soup suitable as a starter or light meal, like lunch.



Ingredients

 * 500 g of spinach or 300 g of watercress
 * 1 tablespoon of crunchy peanut butter (substitute: crushed peanuts)
 * 2 tablespoons of oil
 * 500 ml vegetable stock (use vegetable stock cube)
 * 500 ml water
 * 2 teaspoons of turmeric
 * a pinch of nutmeg (optional)
 * one table spoon of dark soy sauce
 * large "chunk" of ginger
 * bean curd if desired

Directions

 * 1) Mix salt, pepper, nutmeg and turmeric in a bowl with enough of the dark soy to make a paste.
 * 2) Heat oil in a sauce pan, add ginger and fry for a few seconds.
 * 3) Add the peanut butter.
 * 4) Stir rapidly as the peanut butter will stick to the bottom of the pan.
 * 5) After 30 seconds add the stock, stir lots.
 * 6) Take a ladle of the stock and add to the turmeric paste.
 * 7) Stir the paste into the liquid in the bowl.
 * 8) Add the rest of the soy and the turmeric mixture to the pan.
 * 9) Stir.
 * 10) Add the spinach or watercress to the pan.
 * 11) Cook for about 5 – 10 minutes until the spinach / watercress is cooked.
 * 12) Add tofu or bean curd one minute before the end if you would like it.