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Spinach Soup with Rosemary Croutons

Spinach Soup with Rosemary Croutons

Is there anything more spring-perfect than a bowl of spinach soup? The soup part bridges the seasons, while the bright taste of spinach sings “hello fresh new produce!” Rosemary has a strong flavor, but offers only a subtle hint in this spinach soup. If you like, any seasonal greens you have on hand can be substituted for the spinach.

Croutons
2 cups 1/2-inch cubes country-style sourdough bread
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1 tablespoon finely chopped fresh rosemary or 1 teaspoon dried

Soup
1 tablespoon butter or olive oil
1 medium onion, coarsely chopped
1 clove garlic, minced
1 tablespoon finely chopped fresh rosemary or 1 teaspoon dried
1/4 teaspoon salt
Freshly ground pepper to taste
2 cups diced peeled red potatoes
4 cups reduced-sodium vegetable broth or water
6 cups fresh spinach or chard leaves, tough stems removed
Freshly grated nutmeg for garnish

1. To prepare croutons: Preheat oven to 375F degrees.

2. 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.

3. Meanwhile, to prepare soup: Heat olive oil 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.

4. 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 (or chard) 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.

6 appetizer servings, 1 cup each

Recipe Nutrition:
Per serving: 176 calories; 7 g fat (2 g saturated fat, 4 g mono unsaturated fat); 8 mg cholesterol; 21 g carbohydrates; 7 g protein; 2 g fiber; 301 mg sodium; 202 mg potassium

Nutrition Bonus: Vitamin A (35% daily value), Vitamin C (30% dv), Folate (16% dv)

1.5 Carbohydrate Servings

Exchanges: 1 starch, 1 vegetable, 1 1/2 fat

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9 comments

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9:11PM PDT on Oct 7, 2012

Wonderful, I have the ingredients on hand and was lucky enough to find this recipe. This will be splendid on a cool autumn evening!

5:11AM PDT on Mar 15, 2011

This soup sounds like a keeper. :)) - Ash Gormik, do you mind if I keep the name *Grasshopper Soup* for my records?

9:07AM PST on Jan 14, 2010

now here's something different!

1:25AM PST on Dec 17, 2009

This was pretty easy to make and it tastes really special! I'm trying to eat healthy and it's really hard to find foods that are tasty, filling AND low in KJs .. but this one's nabbed it! I halved the recipe and there was still enough for my b/f and i to have 2 bowls each.

2.5 hard drive

9:23AM PDT on Apr 1, 2009

I made this soup for dinner and told my 6 year old that it was grasshopper soup. :) He gobbled it up like candy! Anyhow, it was super easy but next time I'll use less veg broth...it was kind of salty. :) I will make this one again!

9:19AM PDT on Mar 26, 2009

This sounds yammy. I think I'll try this with nettle instead of spinach, as it's a cost-conscious choise too - you can pick it up free! Not to mention the health benefits.

3:43PM PDT on Mar 25, 2009

I forgot to add that the easiest way to trim swiss chard is to fold the leaf in half, and pull off of the stem. The stem is usually a bit bitter and tough, and is best sauteed separately after chopping.

3:39PM PDT on Mar 25, 2009

this recipe looks delicious! thank you!

11:11AM PDT on Mar 25, 2009

Sounds good! Turmeric will make any soup super heart-healthy. I try to get a teaspoon a day, in food or as a tea. It's lowered my cholesterol by 20%.

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