64 oz chicken or vegetable broth

3 tablespoon 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 tablespoon lemon juice

4 egg hard-boiled and cubed

½ c parsley or dill chopped

salt, pepper to taste

sour cream for serving

In a large pot or Dutch oven bring chicken 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 and 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 a taste.

Add lemon juice, cubed eggs and parsley.

Remove from the heat and serve immediately with a dollop of sour cream.

*found recipe on https://www.lavenderandmacarons.com/