INGREDIENTS
8 oz
Silken Tofu
8 oz
Vegan Cream Cheese (I recommend Kite Hill)
1/2 cup
Vegetable Broth
1/2 tbsp
Tomato Paste
1
Leek, white portion only
1
Small Carrot
1
Shallot
8 oz
can of Water Chestnuts diced (5 oz. Net Weight)
16 oz
Frozen Chopped Spinach, thawed and drained completely
3/4 tsp
Salt, plus more to taste