Zesty Spinach Soup

• 2 teaspoons olive oil
• 1 1/2 cups chopped onion (1 small)
• 2 cups organic vegetable broth
• 1 cup (1/2-inch) diced Yukon Gold potato
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 (6-ounce) package fresh baby spinach
• 1/2 cup reduced-fat sour cream, divided
• Reduced-fat sour cream (optional)
• 1 teaspoon grated lemon rind

1. Heat oil in a large saucepan over medium heat. Add onion; saute 3 minutes. Add broth and next 3 ingredients. Cover and bring to a boil over high heat; reduce heat, and simmer 8 minutes or until potato is very tender, stirring occasionally. Add spinach; cover and cook 2 minutes or until spinach wilts.
2. Place half of soup and 1/4 cup sour cream in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining soup and 1/4 cup sour cream.
3. Pour soup evenly into 4 bowls. Top each with a dollop of additional sour cream, if desired, and 1/4 teaspoon lemon rind.

olive oil, onion, vegetable broth, potato, salt, freshly ground black pepper, baby spinach, sour cream, sour cream, lemon rind

Taken from www.myrecipes.com/recipe/zesty-spinach-soup (may not work)