Mediterranean Spinach and Potato Soup
Ready In: 40 mins
Serves: 6
Ingredients
- 2 tablespoons butter
- 3 sprigs basil
- 1 teaspoon coriander seed
- 1 cup sliced leek
- 1 1⁄2 lbs red potatoes, peels and cubed (about 4 cups)
- 30 fluid ounces broth
- 1⁄4 cup water
- 4 cups coarsely chopped spinach leaves
- 1 teaspoon lemon juice
- salt and pepper
- sour cream or yogurt (to garnish)
Directions
- Melt the butter in a 4 quart saucepan
- Add the basil, coriander seeds and the leeks
- Cook until the leeks are tender, stirring often
- Add the cubed potatoes, broth and water
- Heat to boiling, reduce the heat to low
- Cover the pot and simmer for 25 minutes until the potatoes are tender, stirring occasionally
- Stir in the spinach, lemon juice and salt and pepper
- Simmer for 5 minutes
- Serve garnished with a dollop of sour cream or yogurt
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