Recipe found on lavenderandmacarons.com
Makes 6 servings
64 oz chicken or vegetable broth
3 Tbsp olive oil
1 medium onion, minced
1 medium carrot, grated on a large grater
3 large potatoes, cubed
4 cups spinach, chopped
1 zucchini, cubed
3 Tbsp lemon juice
4 eggs, hard-boiled and cubed (see notes)
1/2 cup parsley or dill, chopped
Salt & pepper to taste
Sour cream for serving
In a large pot or Dutch oven, bring the broth to a boil and add potatoes. Reduce the heat to medium low and cook for 15 minutes.
Meanwhile, heat olive oil in a medium non-stick skillet on a medium heat. Add onion and carrot and cook stirring occasionally for 10 minutes.
In a pot with potatoes, add sautéed onion, carrot, zucchini and spinach and continue cooking for 5-7 minutes. Add salt and pepper to taste.
Add lemon juice, cubed eggs and parsley. Remove from the heat and serve immediately with a dollop of sour cream.
To cook the eggs, bring a medium pot of water to a boil and add eggs. Cook on a medium heat for 10 minutes. Drain water and immediately fill the pot with a cold water. Chop the eggs when no longer hot to handle.