3-4 potatoes, cut into cubes (peeling optional)
2 cups chopped onion
1 heaping tablespoon minced garlic
6 cups water
1½ teaspoons sea salt, to taste
1 teaspoon dry mustard
2 pounds fresh spinach, cleaned and chopped
½ cup minced fresh dill (optional)
1 handful fresh basil leaves
freshly ground black pepper to taste
1. Place the potatoes, onions, garlic, water, salt, and mustard in a soup pot or Dutch oven. Bring to a boil, then cover and simmer slowly for about 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. You will definitely need to do this in batches.
3. Return the soup to the pot and heat slowly. Serve hot with a drizzle of yogurt and a dusting of mild paprika on top, if desired.
Serves 6 or more