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.
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