nutritious corn & spinach soup

    2 ears of fresh sweet corn - cut kernels from the cob
    3 cups of fresh spinach - cut into 1-inch pieces
    4 cups of water
    1 teaspoon of cilantro
    1 teaspoon tamari
    1 teaspoon vegetarian granular mushroom seasoning
        or vegetable seasoning
    1 teaspoon nutritional yeast

    Bring water to a boil, add corn and spinach and turn
    off the burner. Add tamari, mushroom seasoning, and
    nutritional yeast. Cover and let sit for 5 minutes.

    Garnish with cilantro and serve over rice or polenta.
    Serves 4
       
Corn & Spinach Soup
Nourishes the kidneys and   
     soothes the cravings
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