Spinach Soup

• 3 or 4 cups fresh Spinach, packed firm
• ¼ cup Onion, chopped
• ½ cup Water
• 3 cups Chicken Stock (3 cups water to 3 chicken flavoured bouillon cubes)
• 1 tbsp. Olive Oil
• 1 tbsp. Cornstarch or White Flour
• ½ tsp Salt
• ½ cup Soy Milk

In a medium saucepan, cook spinach with onion and water until tender. Pour mixture into blender with 1 cup of chicken stock, puree. In the same saucepan add olive oil, cornstarch, salt and pepper. Stir, add remaining chicken stock and cook until mixture boils. Stir constantly. Stir in spinach mixture. Simmer covered for 10 minutes. Add soy milk.

Serves 4