Light Spinach Soup with Basil and Dill

Adapted from Molly Katzen's Vegetable Heaven

2 medium sized russet or other potatoes (about 1 lb), cut into cubes (peeling optional)
2 cups chopped onion
1 heaping teasponn minced garlic
5 cups water
1 1/2 tsp salt (or more if preferred)
1 tsp dry mustard
2 lbs fresh spinach cleaned and chopped (up to half can be chard)
1/2 cup fresh minced dill
A small handful of fresh basil leaves (optional, if available)
Freshly ground pepper to taste

OPTIONAL, for the top:
a little yogurt
mild praprika

1. Place the potatoes, onions, garlic, mustard and salt in a soup pot or dutch oven. Bring to a
boil and then cover and simmer very slowly for 20 minutes
2. Use a food processor or blender to puree the soup with all its solids, adding the spinach and fresh herbs along the way
3. Return soup to pot and cook very slowly. Add black pepper to taste. Serve hot with a bit of yogurt and dusting of paprika if desired.

Time: 50 minutes (about half of that is active)
Don't substitute dried herbs for fresh, it just wont taste the same
This soup freezes well if kept in an airtight container

Sausage and Bean Soup

Another favorite recipe found at epicurious.com

1 tbsp olive oil
6 oz kielbasa of linguica sausage, cut into thin rounds
1 medium onion, chopped
2 3/4 cup chicken broth
1 1/2 large bunch kale, stems cut away, leaves thinly sliced
1 15oz can small white beans, drained
3/4 cup dry white wine

Heat oil in heavy large saucepan over medium heat. Add sausage and onion; saute until onion is tender, about 6 minutes. Add broth and kale, bring to boil. Reduce heat to medium-low; simmer uncovered 10 minutes. Add beans and wine. Cook until kale is tender, about 10 minutes. Season with salt and pepper. Makes 2 servings, easily doubled.

Curried Spinach Soup

From Bon Appetit

1 tbsp olive oil
2 large leeks (white and green parts only) chopped (can substitute 3/4 cup chopped onion)
1 tbsp plu 2 1/2 cups water
2 tsp curry powder
2 small white potatoes, peeled, cut into 1/2 inch pieces
1 tsp salt
4 cups packed fresh spinach
2 cups low fat milk

1/2 cup plain non-fat yogurt
1/4 cup chopped cilantro

Heat oil in large saucepan over medium heat. Add leeks and 1 tbsp water; saute until leeks are tender (about 5 minutes). Add curry powder and stir 30 seconds. Add remaining 2 1/2 cups water, potatoes and salt and bring to boil. Reduce heat, and simmer covered until potatoes are tender (about 10 minutes). Stir in spinach; simmer until just wilted, about 1 minute. Cool slightly.

Working in batches, puree soup in a blender until almost smooth. Return soup to same saucepan. Add milk and bring to simmer. Season with salt and pepper to taste.

Ladle soup into four bowls. Whisk yogurt until smooth. Swirl 2 tbsp yogurt into each bowl. Sprinkle with cilantro and serve.

Serves four.

Creamy Potato Leek Soup

from Moosewood Restaurant's Low-Fat Cookbook

1 cup finely chopped onions
2/3 cup finely chopped leeks
1/2 tsp salt
1 tbsp vegetable oil
4 cups vegetable stock
4 cups coarsely chopped potatoes
1/4 tsp ground fennel
1/2 cup finely chopped celery
2 tbsp white wine
1/2 tsp dried dill
2 tsp dijon mustard
2 tbsp minced scallions
1 1/2 tbsp minced fresh basil
1/2 cup evaporated skimmed milk
4 cups loosely packed shredded kale
salt and ground pepper to taste
squeeze of fresh lemon juice (optional)

1. In a 3 or 4 quart covered soup pot, saute onions, leeks, and salt in the oil on very low heat for about 7 minutes until tender. Add the stock and bring it to a boil. Add the potatoes, fennel, celery, wine and dill. Simmer for about 20 minutes, covered, until potatoes are tender.
2. In a blender or food processor, puree the soup in batches until smooth. Return the soup to the pot and stir in the mustard, scallions, basil and evaporated skimmed milk.
3. In a seperate pot, gently boil the kale in just enough water to cover, When the kale is just tender, drain it and stir into the soup. Add salt and pepper to taste and lemon juice, if desired. Carefully reheat the soup until it is very hot but not boiling.