Spinach soup with croutons


Ingredients (3 servings):

  • olive oil (1 tablespoon)
  • onion (1 piece)
  • spinach (150 g)
  • potatoes (4 pieces)
  • vegetable broth (600 ml)
  • garlic (1 clove)
  • natural yogurt (3 tablespoons)
  • sourdough rye bread (2 slices)
  • suggested spices: salt, freshly ground black pepper


  1. Peel and chop the onion finely. Pour a small amount of olive oil into the pot and sauté the onion.
  2. Peel and dice the potatoes and add them to the onion.
  3. Pour the hot broth over the vegetables and cook it until the vegetables are tender.
  4. After about 20 minutes, add the peeled and chopped garlic, washed spinach leaves, then mix everything and bring to a boil for a while.
  5. Blend the cooked vegetables in a blender with yogurt and spices.
  6. Prepare rye bread croutons (in a pan without fat or a toaster), then sprinkle them on the soup (just before serving).

Nutritional value:

  • Energy: 217 kcal
  • Protein: 6.3 g
  • Fat: 5 g
  • Carbohydrates: 33 g
  • Dietary fiber: 5.3 g

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