SPINACH SOUP WITH BASIL AND DILL

Serves: 3-4

8 oz (225 g) Yukon gold potatoes

1 medium onion

1 large clove garlic (optional) 1 tsp (5 ml) powdered mustard 3 cups (750 ml) water

3/4 tsp (4 ml) kosher salt, or more as needed Ground cayenne pepper

1/2 cup (125 ml) packed fresh dill (may substitute parsley) 10 oz (285 g) frozen spinach Handful fresh basil leaves

1. Place the following items in a soup pot as you prep them: Peel potatoes and cut into chunks. Peel and coarsely chop onion and garlic, if using.

2. Add powdered mustard, water and salt. Bring to a boil over high heat, then reduce heat to medium, cover and cook for 15 minutes, until potatoes and onion are just tender.

3. Working in two batches, transfer to a blender, preferably high-powered (like a Vitamix).

4. Add a small pinch of the cayenne, half the dill and half the (still frozen) spinach; purée until smooth and pour into a bowl or large liquid measuring cup.

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

6. Warm over medium-low heat; taste and add more salt, as needed. Divide among bowls; add a finishing sprinkle of cayenne and fresh basil leaves. Adapted from a recipe by cookbook author Mollie Katzen.