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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