Spinach Soup
With Basil and Dill
Originally adapted from Mollie Katzen’s Vegetable Heaven cookbook
 
Ingredients
2 medium-sized russet potatoes (about 1 pound), cut into cubes (peeling optional)
2 cups chopped onion
1 heaping tablespoon minced garlic
5 cups water
1 1/2 teaspoons salt (possibly more to taste)
1 teaspoon dry mustard
Approx.  2 pounds fresh spinach, cleaned and chopped
1/2 cup minced fresh dill
A small handful fresh basil leaves
Freshly ground black pepper, to taste

Optional Topping:
A little yogurt
Mild paprika

Directions
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 desired.