Spinach soup with homemade rosemary croutons

Spinach soup with homemade rosemary croutons

Spinach Soup with Rosemary Croutons

Packed full of nutrition, this deep green spinach soup is topped with delicious, homemade croutons. Perfect in spring or fall.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Soup
Servings 6

Ingredients
  

Croutons:

  • 2 cups 1/2 inch cubes 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 olive oil
  • 1 medium onion chopped
  • 1 clove garlic minced
  • 1 tablespoon finely chopped fresh rosemary or 1 teaspoon dried
  • 1/2 teaspoon salt
  • ground pepper to taste
  • 2 cups diced potatoes
  • 4 cups reduced sodium or homemade vegetable broth
  • 6 cups fresh spinach or chard leaves tough stems removed
  • Freshly ground nutmeg for garnish

Instructions
 

Croutons:

  • Preheat oven to 375° F.
  • 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

Soup:

  • Heat olive oil in a stock pot over medium heat until shimmering.
  • 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. Bring to a simmer and cook until the potatoes are soft, about 15 minutes.
  • Stir in spinach/chard and continue to simmer until the greens are tender, about 5 more minutes.
  • Puree the soup with an immersion blender or in regular blender, until smooth.
  • Serve the soup garnished with nutmeg and topped with the croutons.

Notes

Adapted from Eating Well in Season by Jessie Price and the editors of Eating Well
Keyword croutons, potatoes, rosemary, Spinach
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