Hearty Spinach Soup With Beets And Potatoes

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.