Slimming Oriental Mushroom Vegetable Soup | Meatland

2 tablespoons (30 ml) canola oil
2 leeks, thinly sliced
2 teaspoons (10 ml) grated fresh ginger*
1 container brown mushrooms, chopped
2 sticks of celery, including some leaves, chopped
3 carrots, peeled and cut in matchsticks
1 cup spinach leaves, shredded (optional)
5 cups beef or vegetable stock
2 tablespoons (30 ml) Kiddush wine
2 teaspoons (10 ml) soya sauce
1/2 teaspoon sugar
1/3 cup thin vermicelli noodles or other tiny pasta
Slivers of fresh carrot or spring onion to garnish

1: Heat the oil in a large pot and lightly fry the leeks and ginger.
2: Reduce the heat, add all the vegetables, and toss until limp.
3: Add remaining ingredients, bring to the boil, and then reduce heat and simmer covered for 10 minutes.
4: Serve garnished with strips of carrot or chopped spring onion for freshness.

COOK'S NOTES: Keep ginger in the freezer and grate while frozen for ease. This soup doesn't make a huge quantity so feel free to increase ingredients for more. It's amazingly delicious and super low calorie and is best made exactly as described.