Guevara Spinach Soup

• 2 Rustic Potatoes, Diced
• 1 Tomato
• 1/2 Yellow Onion
• 1/3 cups Fresh Chopped Cilantro
• 2 cloves Fresh Chopped Garlic
• 1 bag (about 6 Oz. Bag) Spinach
• 1-1/4 cup Heavy Cream (leave Out For A Healthier Soup Option)
• 1/4 cups Chicken Concentrate/broth. Substitute Vegetable Broth For Vegetarian Option.

1. 1. Boil potatoes and tomato in separate pots of water until tender. When done, drain off the water but reserve 1 cup of the potato water before doing so.
2. 2. Saute finely chopped onion, chopped cilantro and garlic in a medium skillet over medium low heat until onions are caramelized.
3. 3. In a blender, blend the fresh spinach, cooked potatoes, heavy cream, and 1 cup potato water (the water the potato was boiling in).
4. 4. Pour the spinach mixture into a pot and cook over medium heat, stirring frequently.
5. 5. Chop up the boiled tomato and add it to the onion, garlic and cilantro mixture. Then add the chicken concentrate and mix it in.
6. 6. Slowly stir onion, garlic, etc. into the spinach mix and heat over medium heat until soup is at desired temperature.

potatoes, tomato, onion, cilantro, garlic, spinach, heavy cream, ubc

Taken from tastykitchen.com/recipes/soups/guevara-spinach-soup/ (may not work)