Potato, Spinach and Tomato Soup




1 large onion, chopped
4 ounces of chopped red peppers
3 cloves crushed or finely chopped garlic
2 tablespoons extra-virgin olive oil
2 quarts vegetable broth (use vegetable broth cubes in the hot water)
3 pounds all purpose potatoes, peeled and thinly sliced
1 pound fresh and coarsely (the bagged spinach available in most super markets is pre-washed, easy and inexpensive to use)
1/8 teaspoon nutmeg, grated or ground
Salt and pepper
1 (16-ounce) can chunky-style crushed tomatoes or diced tomatoes in puree


In a deep pot, sauté garlic and onion and red pepper in oil for 2 or 3 minutes. Add broth and bring liquid to a boil. As you slice potatoes, add them carefully to the broth. Cook potatoes 20 minutes, stirring occasionally. The potatoes will begin to break up and thicken the broth as the soup cooks, use a hand held blender and puree the broth in the pot for a thick creamy texture. Stir in the spinach in bunches as it wilts into soup. Season soup with nutmeg, salt and pepper, to your taste. Stir in tomatoes and heat through, 1 or 2 minutes.