Rating: 4.71 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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


Recipe Summary test

1 hr


Ingredient Checklist


Instructions Checklist
  • To prepare croutons: Preheat oven to 375 degrees 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.

  • 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.


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

1 cup
165 calories; protein 5.8g; carbohydrates 20.1g; dietary fiber 1.9g; sugars 1.8g; fat 7g; saturated fat 2g; cholesterol 5.1mg; vitamin a iu 2501.5IU; vitamin c 16.4mg; folate 64.9mcg; calcium 45.5mg; iron 2.1mg; magnesium 28.5mg; potassium 291.5mg; sodium 565.4mg; thiamin 0.1mg.

1 starch, 1 vegetable, 1 1/2 fat