Light Spinach Soup with Basil and Dill
Adapted from Mollie Katzen's Vegetable Heaven
Preparation time: 50 minutes--about half of it work time.
(Note: It will take slightly longer if made with fresh
Yield: 6 or more servings
Easy, nonfat, bright green, and beautiful.
* Go ahead and use frozen spinach--it works very well here (just
remember to defrost it ahead of time).
* Step 1 can be done up to several days ahead.
* Don't substitute dried herbs for the fresh. It just won't be
* This soup freezes well, if stored in an airtight
2 medium-sized russet potatoes (about 1 pound), cut into
cubes (peeling optional)
2 cups chopped onion
1 heaping tablespoon minced garlic
5 cups water
1 1/2 teaspoons salt (possibly more to taste)
1 teaspoon dry mustard
2 (10-oz.) packages frozen chopped spinach, defrosted (or 2 pounds
fresh spinach, cleaned and chopped)
1/2 cup minced fresh dill
A small handful fresh basil leaves (optional, if available)
Freshly ground black pepper, to taste
OPTIONAL, FOR THE TOP:
A little yogurt
- Place the potatoes, onion, garlic, water, salt, and mustard in
a soup pot or Dutch oven. Bring to a boil, then cover and simmer
very slowly for about 20 minutes.
- Use a food processor or a blender to puree the soup with all
its solids, adding the spinach and fresh herbs along the way.
- Return the soup to the pot and heat slowly. Add black pepper to
taste. Serve hot, with a drizzle of yogurt and a dusting of mild
paprika on top, if desired.