Spinach Soup with Rosemary Croutons

Spinach Soup with Rosemary Croutons

Servings

6

servings
Calories

150

kcal

Ingredients

  • For Croutons
  • 3 thin slice country-style sourdough bread, cut in 1.5cm cubes

  • 2 tablespoons extra-virgin olive oil

  • 1 clove garlic, minced

  • 1 tablespoon finely chopped fresh rosemary, or 1 teaspoon dried

  • For Soup
  • 1 tablespoon unsalted butter

  • 1 medium onion, coarsely chopped

  • 1 clove garlic, minced

  • 1 tablespoon finely chopped fresh rosemary, or 1 teaspoon dried

  • ¼ teaspoon salt

  • Freshly ground pepper to taste

  • 2 cups diced peeled red potatoes

  • 4 cups reduced-sodium chicken stock, vegetable stock or water

  • 6 cups fresh spinach leaves

  • Freshly grated nutmeg, tough stems removed

Directions

  • To prepare croutons: Preheat oven to 190°C. Toss bread cubes, oil, garlic and rosemary in a large bowl until well combined. Spread in a single layer on a large baking sheet. Bake until golden and crisp, 12 to 15 minutes.
  • Meanwhile, to prepare soup: Melt butter in a large saucepan over medium heat. Add onion, garlic, rosemary, salt and pepper, reduce heat to medium-low and cook, stirring occasionally, for 5 minutes. Stir in potatoes and cook, stirring occasionally, for 3 minutes. Pour in broth (or water). Bring to a simmer over medium heat and cook until the potatoes are soft, about 15 minutes. Stir in spinach and continue to simmer until the greens are tender, about 10 minutes more.
  • Puree the soup with an immersion blender or regular blender (in batches), leaving it a little chunky if desired. (Use caution when pureeing hot liquids.)
  • Serve the soup garnished with nutmeg, if desired, and topped with the croutons.

Notes

  • Adapted from: http://www.eatingwell.com/recipe/249630/spinach-soup-with-rosemary-croutons/
NutritionPer Serve
Energy (kJ)630
Calories150
Protein4g
Carbohydrates11g
Fat9g
Saturated fat3g
Fibre4g

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