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. Source: EatingWell Magazine, March/April 2008

Ellen Ecker Ogden
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Ingredients

Directions

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

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  • 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 (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.

Tips

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

165 calories; 7 g total fat; 2 g saturated fat; 5 mg cholesterol; 565 mg sodium. 292 mg potassium; 20.1 g carbohydrates; 1.9 g fiber; 2 g sugar; 5.8 g protein; 2501 IU vitamin a iu; 16 mg vitamin c; 65 mcg folate; 45 mg calcium; 2 mg iron; 28 mg magnesium;

Reviews (7)

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7 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/03/2015
This is the best soup I've ever made! I absolutely love this soup - you can pack a huge amount of spinach as it reduces a lot when sauteed. I substitute a can of garbanzo beans for the potatoes since I love the taste and always them on hand. The crutons are worth the extra work (almost no work at all)! I've made it 4-5 times now and seperate the portions in tupperware so I can eat throughout the week for a filling healthy lunch. Warning: They aren't kidding about being careful when putting the hot ingredients into a blender/food processor! It helps to do small amounts at a time and remove the lid/cover slowly so it doesn't burst. Pros: Healthy pretty Cons: Takes some time a little messy Read More
Rating: 5 stars
10/30/2011
This soup rocks. It's amazing. Even my husband ate spinach and enjoyed it. Very healthy. Very easy. Yum. Read More
Rating: 5 stars
10/30/2011
If this is supposed to be healthy eating why are you using butter? Why is the sodium content so high? Read More
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Rating: 5 stars
10/29/2011
Butter is not bad for you in moderation certainly when compared to artificial spreads. Do some research on it. Read More
Rating: 5 stars
10/29/2011
I don't use butter because I'm vegan but I don't think a tablespoon of butter in an ENTIRE RECIPE is going to impact the recipe's overall healthfulness. And the sodium comes from the chicken broth -- even low-sodium is still high -- so use water. Read More
Rating: 4 stars
10/29/2011
Nutritional Content Is this correct. When I punched it into Lose It as a recipe I only got 4.8 grams of protein for a 2 cups serving. I am just wondering how you got 7 grams of protein for a 1 cup serving? Thanks! Read More
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Rating: 4 stars
10/29/2011
healthy soup A healthy tasting soup. Potatoes make it very filling. I substituted two packages of frozen chopped spinach for fresh. However the amount of dried rosemary in the soup was too much for my taste. I'd use fresh spinach next time. Be sure to add a touch of nutmeg. Incidentally I used butter to saute the onions--vegan's can substitute olive oil! Also I used homemade vegetable stock. Would make again. Pros: good use for spinach Cons: too much rosemary Read More