Peasant Soup

• 3 cups vegetable stock
• 1/2 lb. potatoes, peeled and sliced
• 1/2 lb. carrots\cooked, peeled and sliced
• 1 onion\cooked, sliced
• 2 celery ribs, thinly sliced
• 2 tsps. olive oil
• 1/2 lb. spinach leaves\cooked, washed and torn into pieces, tough stems discarded
• 1/4 cup nonfat sour cream
• 1/2 cup cool herb croutons

Combine first 6 ingredients in a heavy saucepan over medium high heat. Season with salt and pepper to taste. Bring to a boil. Reduce heat to medium low. Cover saucepan and simmer 10-15 minutes or until potatoes are tender. Remove from heat. Stir in spinach. Working in batches if necessary, transfer mixture to a food processor or blender and purée. Return puréed soup to saucepan. Stir in sour cream until hot. Serve soup with croutons.