Healthy Recipes - Spinach Soup with Rosemary Croutons

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Spinach Soup with Rosemary Croutons

Ellen Ecker Ogden

Rosemary is a favorite in the culinary herb garden, and although the fragrance may seem strong at first, in this soup it offers only a subtle hint that blends nicely with the greens. Keep this soup slightly chunky, with swirls of green and cubes of potato to give it texture. For a smoky flavor, garnish with a little crisp bacon or diced ham. Any seasonal greens can be substituted for the spinach; simply adjust the cooking time accordingly.

Servings: 6 appetizer servings, 1 cup each
Total Time: 1 hour
Ease of Preparation: Easy
Health: Healthy Weight, Low Sodium, Low Cholesterol, Low Carb, Low Calorie

Ingredients:

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
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 chicken broth , vegetable broth or water
6 cups fresh spinach or chard leaves, tough stems removed
Freshly grated nutmeg for garnish

Steps:

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

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: 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 (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.)

4: Serve the soup garnished with nutmeg, if desired, and topped with the croutons.

Nutrition: (Per serving)

Calories - 176
Carbohydrates - 21
Fat - 7
Saturated Fat - 2
Monounsaturated Fat - 4
Protein - 7
Cholesterol - 8
Dietary Fiber - 2
Potassium - 202
Sodium - 301
Nutrition Bonus - Vitamin A (35 daily value), Vitamin C (30 dv), Folate (16 dv).

Related Links:

• Garden-Fresh Asparagus Soup
• More Healthy Soup Recipes

EatingWell

This news arrived on: 03/11/2008

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