Instructions: *NOTE: Original recipe used 4 C low sodium chicken broth

In large nonstick saucepan over high heat, combine the broth, spinach, leeks, celery and broccoli; bring to a boil. Reduce heat to low and simmer, covered, 10 - 15 minutes, until vegetables are tender.

Working in batches if nec., transfer soup to food processor or blender; add potatoes and puree until smooth.

Return soup to saucepan and stir in pepper and nutmeg. Cook, stirring occasionally, 5 - 10 minutes, until heated through (do not boil). Divide evenly among 4 bowls; swirl 1 T sour cream into each bowl, garnish with paprika and parsley and serve.

COOKS TIP: This basic "cream" soup recipe can be easily varied by season; just substitute 5 C of your favorite veggies for the spinach, leeks, celery and broccoli, and cook as directed. The soup may also be frozen before adding the sour cream and garnish. Add those just before serving.

Serving (1/4 of soup) provides according to original recipe: 1 B, 1 Fr/V, 40 C

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