Recipe By Chef Jim Coleman

This soup is equally good hot or cold, depending on what the weather calls for! And these days, who knows!

Ingredients

• 3 tablespoons butter
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 cups fresh spinach, cleaned and chopped
• 1 teaspoons paprika
• 4 cups chicken stock
• 2 russet potatoes (about 1 pound), peeled and roughly chopped
• 4 beets (about 1 pound) peeled and roughly chopped
• 1 large tomato, chopped
• Salt and pepper, to taste
• 4 tablespoons low-fat sour cream
• 4 sprigs of fresh flat-leaf parsley

Directions

1. Place the butter in a large stockpot and melt over medium-high heat.

2. Add the onion and garlic and sauté for 1 minute.

3. Add the spinach and paprika and sauté for about 1 minute until the spinach is wilted.

4. Add the stock, potatoes, beets and tomatoes and bring to a boil.

5. Reduce the heat to a light simmer and cook for about 30 minutes, or until the potatoes and beets are tender.

6. Transfer the soup to a food processor in batches and puree until smooth. Season with salt and pepper. Ladle the soup into serving bowls and garnish with the sour cream and a parsley sprig.