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 spinach.)
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 the same.

* This soup freezes well, if stored in an airtight container.

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

A little yogurt
Mild paprika
  1. 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.
  2. Use a food processor or a blender to puree the soup with all its solids, adding the spinach and fresh herbs along the way.
  3. 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.
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