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Jim Coleman Recipes

Hearty Spinach Soup w/ Beets and Potatoes

  • 3 tb. butter
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 3 cups fresh spinach, cleaned and chopped
  • 1 tsp. paprika
  • 4 cups chicken stock
  • 2 russet potatoes (about 1lb.), peeled and roughly chopped
  • 4 beets (about 1 pound) peeled and roughly chopped
  • 1 large tomato, chopped
  • salt and pepper, to taste
  • 4 tb. low-fat sour cream
  • 4 sprigs of fresh flat-leaf parsley

To prepare this recipe:

Place the butter in a large stockpot and melt 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 tomatoes 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 in batches and puree until smooth. Season with salt and pepper. Ladle the soup into serving bowls and garnish with the sour cream and a parsley sprig.



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