SPINACH SOUP WITH BASIL AND DILL

Servings: 3 or 4 servings (makes 4 1/3 cups)

8 ounces Yukon Gold potatoes

1 medium onion

1 large clove garlic (optional)

1 teaspoon powdered mustard 3 cups water

¾ teaspoon kosher salt, or more as needed

Ground cayenne pepper ½ cup packed fresh dill (may substitute parsley)

10 ounces frozen spinach (bagged)

Handful fresh basil leaves 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, water and 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 highpowered (like a Vitamix). Add a small pinch of the cayenne, half the dill and half the (still frozen) spinach; puree until smooth and pour into a bowl or large liquid measuring cup.

Puree the rest of the soup mixture with the remaining dill and spinach, then return all the pureed 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.

Nutritional information based on 4 servings: Calories: 80; Total Fat: 0 g; Saturated Fat: 0 g; Sodium: 310 mg; Carbohydrates: 15 g; Dietary Fiber: 2 g; Sugars: 2 g; Protein: 3 g.

Adapted from a recipe by cookbook author Mollie Katzen.