Cream of Spinach & Rabioles
Why I Love This Recipe
FEATURING: Spinach, rabioles (white turnips) and garlic.
A light soup that our entire family loves... especially with freshly made croutons! If you're out of rabioles, use kohlrabi or potatoes!
NOTE: To make croutons: Preheat your oven to broil (550F). All you need to do is cut the bread (ex: 1/3 of a baguette) into cubes, toss it with olive oil, and salt (you can also add other spices you like- ex: oregano, etc.), spread them on a baking sheet and bake. They only take 3-5 minutes to bake (but if you have really fresh bread, they'll take longer to get golden brown).
Ingredients You'll Need
1 tablespoons olive oil (or other oil you like)
1 onion, chopped
4 cups of spinach
2-3 medium rabioles, diced (or 3 potatoes, diced)
2-3 cups of vegetable broth
1 cup of milk of your choice (we usually use soy milk for this recipe)
Salt and pepper from the mill
A few handfuls of croutons (optional - see note below)
Directions
In a large saucepan, heat the oil over medium heat and sauté the onion for 2 minutes.
Add the spinach, rabioles (or potatoes), and broth. Season with salt and pepper.
Bring to a boil and simmer, covered, 15 minutes or until the rabioles are tender.
Grind the soup using a blender. Return the soup to the pot. Add the milk. Reheat, adjust the seasoning and serve topped with croutons (optional).
