Stashcook: Meal Planner & Recipe Keeper

Roasted Vegetable Soup with Spinach and Herbed Croutons Recipe

Name: Roasted Vegetable Soup with Spinach and Herbed Croutons
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 2 tablespoons sliced almonds; 960 ml vegetable broth; 1 small bunch fresh basil; 1 large eggplant; 2 pieces whole grain bread; 3 cloves garlic; 1 inch piece ginger root; 2 cups fresh spinach; 1/3 cup plain Greek yogurt; 1 large zucchini; 1/4 teaspoon smoked paprika; 1/4 teaspoon turmeric; 2 tablespoons olive oil; 1/4 teaspoon salt; 1/4 teaspoon black pepper

Stashcook

This is a warm, yummy soup made with roasted veggies like eggplant and zucchini. We add spinach for green goodness. It's topped with yogurt and crunchy croutons made from bread with tasty herbs.

Ingredients

2 tablespoons sliced almonds

960 ml vegetable broth

1 small bunch fresh basil

1 large eggplant

2 pieces whole grain bread

3 cloves garlic

1 inch piece ginger root

2 cups fresh spinach

1/3 cup plain Greek yogurt

1 large zucchini

1/4 teaspoon smoked paprika

1/4 teaspoon turmeric

2 tablespoons olive oil

1/4 teaspoon salt

1/4 teaspoon black pepper

Method

Preheat your oven to 220°C (425°F).

Wash and dry all the fresh produce. Peel and mince the ginger and garlic. Cut the eggplant and zucchini into medium cubes.

Toss the eggplant and zucchini with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for 20 minutes, or until they're soft and slightly browned.

While the veggies are roasting, heat the remaining olive oil in a large pot over medium heat. Add the minced ginger and garlic, and cook until they're fragrant, about 1 minute.

Pour the vegetable broth into the pot. Add smoked paprika and turmeric. Bring to a simmer.

Cut the whole grain bread into 1-inch cubes. Toss with a bit of olive oil and chopped basil. Spread on a baking sheet and toast in the oven for 5-7 minutes, until crispy.

Once the roasted veggies are done, add them to the simmering broth. Let it cook for another 5 minutes.

Rinse the spinach and add it to the soup, cooking just until it wilts, about 2 minutes.

Chop the remaining basil leaves. Stir into the soup right before serving.

Ladle the soup into bowls. Add a dollop of Greek yogurt and a sprinkle of sliced almonds on top of each. Serve with the herbed croutons on the side.

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