Tangy Potato-Spinach Soup
Here’s a cold soup that is substantial as well as refreshing. Serve with a fresh flatbread and tabbouleh salad.
Recipe information
Yield
6 to 8 servings
Ingredients
Preparation
Step 1
Combine the potatoes, onion, and bay leaves in a large soup pot with the broth. Bring to a simmer, then lower the heat. Cover and simmer gently until the potatoes are tender, about 20 minutes. Remove from the heat. Discard the bay leaves. Remove and set aside the onion halves.
Step 2
With a slotted spoon, transfer a heaping cup of the potato dice into a small bowl, mash well, and stir back into the soup. Stir in the spinach leaves and cook for another minute or two, just until they are wilted. Remove from the heat.
Step 3
Combine the sour cream, creamer, and rice milk in a food processor. Add the cooked onion halves and process until smooth. Add the parsley and dill and pulse on and off until they are finely chopped.
Step 4
Stir the sour cream mixture into the soup pot, then allow the soup to cool to room temperature, uncovered. If needed, thin the soup with additional rice milk, then season with lemon juice, salt, and pepper. Chill thoroughly before serving.
Nutrition Information
Step 5
Per serving:
Step 6
Calories: 153
Step 7
Total fat: 4g
Step 8
Protein: 6g
Step 9
Fiber: 3g
Step 10
Carbohydrate: 27g
Step 11
Cholesterol: 0mg
Step 12
Sodium: 372mg
