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Quick and Easy, Soups

Spinach soup with basil and dill

Spinach soup with basil and dill
Gina Ferazzi / Los Angeles Times

Questions figure prominently in Judaism, especially during Passover. The festive meal — the Seder — revolves around the inquiry: Why is this night different from all other nights? The answer is delivered via four questions, which tell the story of ... Read more

Total time: About 45 minutes | Serves 6 to 8
  • 2 cups chopped onions, from about 2 medium or 1 large onion
  • 1 pound russet potatoes (about 1 large, or 2 fist-sized), cut into cubes (peel if desired)
  • 1 heaping tablespoon minced garlic
  • 6 cups water
  • 1 ½ teaspoons salt, more if desired
  • Freshly ground black pepper to taste
  • 2 pounds fresh spinach, cleaned and chopped
  • ½ cup minced fresh dill
  • A small handful of fresh basil leaves

Step 1Place the onions, potatoes, garlic, water, salt and pepper into a large soup pot.

Step 2Bring to a boil, then cover and simmer slowly until the potatoes are tender, about 20 minutes.

Step 3Add the spinach to the pot and simmer for an additional minute.

Step 4Use a blender or food processor to puree the soup mixture, in batches, adding the dill and basil in the last batch. (Or you can keep the mixture in the soup pot and use an immersion blender to puree.)

Step 5Heat the blended soup mixture in the pot. Serve hot.

Note: If desired, top with avocado slices and put wedges of lime on the side to squeeze over the soup. For crunch, matzo can be broken and added to bowls at the table. Adapted from a recipe by Mollie Katzen in her book "Vegetable Heaven."

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