Spinach Soup with Basil & Dill
Yield
8 servingsPrep
20 minCook
35 minReady
55 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
russet potatoes
peeled and cubed |
|
| 2 | cups |
onions
chopped |
|
| 1 | tablespoon |
garlic
minced |
|
| 6 | cups |
vegetable stock
or chicken |
|
| 1 ½ | teaspoons |
salt
|
|
| 1 | teaspoon |
dry mustard
|
|
| 20 | ounces |
spinach, frozen
thawed, chopped |
|
| ½ | cup |
dill weed
minced, fresh |
*
|
| 1 | x |
basil
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
russet potatoes
peeled and cubed |
|
| 473 | ml |
onions
chopped |
|
| 15 | ml |
garlic
minced |
|
| 1.4 | l |
vegetable stock
or chicken |
|
| 7.5 | ml |
salt
|
|
| 5 | ml |
dry mustard
|
|
| 578 | ml/g |
spinach, frozen
thawed, chopped |
|
| 118 | ml |
dill weed
minced, fresh |
*
|
| 1 | x |
basil
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
Directions
In large soup pot over medium-high heat, combine potatoes, onion, garlic, stock, salt, and mustard.
Bring to boil. Reduce heat to low, cover pot and simmer 20 minutes.
In several batches in food processor or blender, purée the simmered vegetables and liquid along with the thawed spinach and the herbs.
Return soup to pot over low heat and heat thoroughly.
Season with black pepper and serve.
