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The veggies and milk in this soup give it a rich flavor and texture without a heavy feeling.
2 large onions, diced
1/4 cup butter
4 sweet potatoes, peeled and chopped
1/2 (24-ounce) bag Beleaves Frozen Chopped Spinach
2 teaspoons Gefen Salt
1/2 teaspoon black pepper
1 teaspoon Gefen Paprika
2 cups whole milk
6 cups water
baby spinach leaves, for serving
shredded cheese, for serving
In a heavy pot over low heat, sauté onions in butter until caramelized, about 30 minutes.
Add remaining ingredients.
Bring to a low boil; simmer for 40 minutes.
Let cool slightly.
Use an immersion blender to blend until smooth.
Reheat before serving.
Garnish with a baby spinach leaf and sprinkle of shredded cheese.
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