Spinach soup with basil and dill

Time 45 minutes
Yields Serves 6 to 8
Spinach soup with basil and dill
(Gina Ferazzi / Los Angeles Times)

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


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


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


Use 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.)


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

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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