Preparation:
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.
Preparation time: 50 minutes--about half of it work time.
(Note: It will take slightly longer if made with fresh spinach.)
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 desi |
