1 1/4 cup Potatoes, sliced
3/4 cup Celery, sliced
1 1/4 cup Carrots, sliced
4 1/2 cup Vegetable Stock
1 1/2 Onions, sliced
1/4 cup Sun Dried Tomatoes, chopped
1 tbsp. Olive Oil
3/4 lb. Spinach, torn into pieces
1/2 cup Non/Low Fat Sour Cream
3/4 cup Croutons

Peel potatoes and carrots. Combine first 7 ingredients in saucepan and bring to a boil over medium-high heat. Reduce heat, cover saucepan and simmer 10-15 minutes. Remove from heat and add spinach. Transfer mixture to a blender and mix well. Return soup to saucepan. Add sour cream and stir until hot. Serve with croutons.