Hearty Spinach Soup with Beets and Potatoes

• Ready In: 1 hr 5 mins
• Serves: 4

Ingredients

• 3  tablespoons butter
• 1  large onion, 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

1. Place the butter in a large stockpot and melt over medium-high heat.
2. Add the onion and garlic and saute for 1 minute.
3. Add the spinach and paprika and saute for about 1 minute, until the spinach is wilted.
4. Add the stock, potatoes, beets and tomato and bring to a boil.
5. Reduce the heat to a light simmer and cook for about 30 minutes, or until the potatoes and beets are tender.
6. Transfer the soup to a food processor in batches and puree until smooth.
7. Season with salt and pepper.
8. Ladle the soup into serving bowls and garnish with the sour cream and a parsley sprig.