Ingredients:
3 tablespoons butter
1 large onions, 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 tomatoes, chopped
salt and pepper, to taste
4 tablespoons low-fat sour cream
4 sprigs fresh flat-leaf parsley
Directions:
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 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 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.
Servings: 4
Time preparation: 30 min.
Time total: 65 min.