Hearty Spinach Soup With Beets And Potatoes

• 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

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.

butter, onion, garlic, fresh spinach, paprika, chicken stock, russet potatoes, beets, tomatoes, salt, lowfat sour cream, parsley

Taken from www.food.com/recipe/hearty-spinach-soup-with-beets-and-potatoes-20420 (may not work)