This Creamy Spinach Soup with Parmesan Croutons is very easy, healthy and by far the best spinach soup I've eaten. Not to mention, with a few simple substitutions it can even be transformed into a vegan soup.
3LeeksWhite and light green parts only, washed and chopped
5PotatoesSmall or 3 large, cut up into cubes
4cupsBaby Spinachwashed
4cupsStock or Water
2tbspOlive Oil, Ghee or Butter
6tbspHeavy Creamoptional
1SliceSourdough Bread
1tbspParmesan Cheeseshredded
Salt and Pepper to taste
Instructions
In a Dutch Oven or other heavy pan heat up oil or butter and add chopped leeks and potatoes. Sauté for 5 minutes;
Add water or stock and cook for 20 minutes until the potatoes are fork tender;
Add spinach and cook for another 5 minutes;
In the meantime, sprinkle the parmesan cheese on a bread and toast in a toaster over for approximately 5 minutes until crispy; Remove from the oven and cut up into squares.
Using handheld mixer blend the soup until smooth. You can also use a blender but be sure to blend soup in small batches as the content is hot and you can get burn.
Serve the soup in bowls with Parmesan croutons and a dollop of cream.
Notes
Nutrition Facts
Creamy Spinach Soup with Parmesan Croutons
Amount Per Serving
Calories 270Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g25%
Cholesterol 21mg7%
Sodium 569mg25%
Potassium 949mg27%
Carbohydrates 36g12%
Fiber 5g21%
Sugar 2g2%
Protein 7g14%
Vitamin A 2840IU57%
Vitamin C 31.2mg38%
Calcium 124mg12%
Iron 7.6mg42%
* Percent Daily Values are based on a 2000 calorie diet.