Hearty Spinach Soup with Beets and Potatoes |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Ingredients:
3 tablespoons butter |
1 large onion, chopped |
3 cloves garlic, minced |
3 cups fresh spinach, cleaned and chopped |
1 teaspoon paprika |
4 cups chicken stock |
2 russet potatoes, peeled and chopped (about 1 pound) |
4 beets, peeled and chopped (about 1 pound) |
1 large tomato, chopped |
salt and pepper, to taste |
4 tablespoons low-fat sour cream |
4 sprigs fresh flat-leaf parsley |
Directions:
1. Place the butter in a large stockpot and melt over medium-high heat.
2. Add the onion and garlic and saute for 1 minute.
3. Add the spinach and paprika and saute for about 1 minute, until the spinach is wilted.
4. Add the stock, potatoes, beets and tomato and bring to a boil.
5. Reduce the heat to a light simmer and cook for about 30 minutes, or until the potatoes and beets are tender.
6. Transfer the soup to a food processor in batches and puree until smooth.
7. Season with salt and pepper.
8. Ladle the soup into serving bowls and garnish with the sour cream and a parsley sprig.
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