SPINACH SOUP WITH BASIL AND DILL

(Serves 4)

INGREDIENTS

230g Yukon Gold potatoes

1 medium onion

1 large clove garlic (optional)

1 tsp powdered mustard

3 cups water

¾ tsp kosher salt, or more as needed Ground cayenne pepper

½ cup packed fresh dill (may substitute parsley)

280g frozen spinach (bagged) Handful fresh basil leaves

METHOD

Place the following items in a soup pot as you finish prepping them: Peel the potatoes and cut them into chunks. Peel and coarsely chop the onion and the garlic, if using. Add the powdered mustard, the water and the salt.

Bring to a boil over high heat, then reduce the heat to medium. Cover and cook for 15 minutes, until the potatoes and onion are just tender.

Working in two batches, transfer the soup mixture to a blender, preferably high-powered.

Add a small pinch of the cayenne, half the dill and half the (frozen) spinach.

Purée until smooth and pour into a bowl or large liquid measuring cup.

Purée the rest of the soup mixture with the remaining dill and spinach, then return all the puréed soup to the pot.

Warm through over medium-low heat; taste and add more salt, as needed. Divide among bowls.

Add a finishing sprinkle of cayenne and fresh basil leaves.

| The Washington Post