Spinach and Ginger Soup

2 small tomatoes, chopped

1 Tbsp tomato puree

1/2 cup spinach leaves, washed

1/2 tsp ginger, freshly ground

1 cup water or vegetable stock (adjust accordingly for thinner soup)

1 Tbsp olive oil

salt to taste

pinch of black pepper, freshly ground, to taste (optional)

Heat olive oil and saute ginger. Add chopped tomatoes, tomato puree and water or stock and bring to boil. Simmer 5 to 7 minutes until tomatoes turn soft. Add spinach and salt and cook for 2 to 5 minutes until spinach begins to wilt. Sprinkle with pepper and serve hot with a slice of French baguette or sour dough bread.

Makes 2 servings.

Note: For variety, substitute garlic for ginger. Add broth and ingredients such as broccoli, carrots, beans and/or shredded chicken.