Spinach Joy: Homemade Spinach Soup Recipe

Ingredients

• 1 kg (2,2 lb) spinach
• 1 onion (ap weight: 100 g – 3,5 oz)
• 1 carrot (ap weight: 100 g – 3,5 oz)
• 1 parsnip (ap weight: 80 g – 2,8 oz)
• 1 small celeriac (ap weight: 120 g – 4,2 oz) (can be skipped if no celeriac is available)
• 1 red bell pepper (ap weight: 80 g – 2,8 oz)
• 1 zucchini (ap weight: 100 g – 3,5 oz)
• 250 ml (8,5 fl oz) tomato juice (4-5 tomatoes)
• 2 potatoes (ap weight: 250 g – 8,8 oz) 
• 2 eggs
• 200 ml (6,7 fl oz) sour cream
• 1 tbsp salt
• 60 ml (4 tbsp) lemon juice
• 2-3 garlic cloves
• 1 link of lovage (can be replaced with celery leaves or parsley)

Directions

1. Wash all the vegetables very well, including the spinach, and chop, grate or shred them.
2. In a large pot, add 2 and a half liters (0,66 gall) of water and add the chopped vegetables and the spinach.
3. Add 250 ml of tomato juice.
4. Add diced potatoes.
5. Let the soup boil for 30 minutes.
6. Mix the eggs with the sour cream and 1 tbsp salt.
7. Add the egg and sour cream mixture over the boiling soup while continuously mixing and let it simmer on low heat for additional 3-4 minutes.
8. Turn off the stove and add crushed garlic, 60 ml of lemon juice and mix well.
9. Garnish with finely chopped lovage (celery leaves).
10. Let the soup rest for 20 minutes with the lid on.
11. Serve alongside spicy peppers and fresh bread.