Spinach Soup with Rosemary Croutons - 0g Carbs, 2g Fiber, 2g Sugars, 0g Added Sugars
From: EatingWell Magazine 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.
Active Prep : 30 min
Ready In: 1 hr
Nutrition profile: Healthy Immunity - Low Added Sugars - Low Calorie - Vegetarian
2 cups 1/2 inch cubes country-style sourdough bread
2 Tbsp extra-virgin olive oil
1 clove garlic, minced
1 Tbsp finely chopped fresh rosemary OR 1 tsp dried
1 Tbsp butter
1 medium onion, coarsely chopped
1 clove garlic, minced
1 Tbsp finely chopped fresh rosemary OR 1 tsp dried
1/4 tsp salt
Freshly ground pepper to taste
2 cups diced peeled red potatoes
4 cups reduced-sodium chicken broth, vegetable broth or water
6 cups fresh spinach or chard leaves, tough stems removed
Freshly grated nutmeg, for garnish
To prepare 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.
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.
Serving size: 1 cup
Nutrition per Serving: 165 Calories, 7g Fat, 2g Sat, 5mg Cholesterol, 6g Protein, 20g Carbs, 2g Fiber, 2g Sugars, 0g Added Sugars
65 mcg folate; 2501 IU vitamin A; 16 mg vitamin C; 45 mg calcium; 2 mg iron; 565 mg sodium; 292 mg potassium
Carbohydrate Servings: 1 1/2
Exchanges: 1 starch, 1 vegetable, 1 1/2 fat
Posted by: chefgloria1030@yahoo.com
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