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.
Spinach Soup with Rosemary Croutons
From EatingWell: March/April 2008
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.
7 Reviews for Spinach Soup with Rosemary Croutons
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.
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!
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.
Butter is not bad for you in moderation, certainly when compared to artificial spreads. Do some research on it.