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Roasted Vegetable Soup with Spinach and Herbed Croutons Recipe

Roasted Vegetable Soup with Spinach and Herbed Croutons recipe


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.


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


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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