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Hearty Spinach, Beet and Potato Soup

3 tablespoons butter

1 large onion chopped

3 cloves garlic, minced

3 cups fresh spinach, cleaned and chopped (or use frozen spinach if you have it)

1 teaspoon paprika

4 cups chicken stock

1 pound Yukon Gold Potatoes, peeled and chopped

1 pound beets, peeled and chopped

1 large tomato, chopped

Salt and Pepper to taste

4 tablespoons low-fat sour cream

fresh parsley sprigs

Place the butter in a large stockpot and melt butter over medium-high heat. Add the onion and garlic and saute for 1 minute. Add the spinach and paprika and saute for about 1 minute, until the spinach is wilted. Add the stock, potatoes, beets, and tomato and bring to a boil. Reduce the heat to a light simmer and cook for about 30 minutes, or until the potatoes and beets are tender.

Transfer the soup to a food processor (or I use a stick blender) in batches and puree until smooth. Season with salt and pepper. Ladle the soup into serving bowls and garnish with sour cream and parsley sprig.

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