Servings
6
servingsCalories
150
kcalIngredients
- 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/
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Nutrition | Per Serve |
Energy (kJ) | 630 |
Calories | 150 |
Protein | 4g |
Carbohydrates | 11g |
Fat | 9g |
Saturated fat | 3g |
Fibre | 4g |