Spinach Soup with Garlic Croutons

Croutons
2 cups 1/2-inch cubes country-style sourdough bread
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1 tablespoon finely chopped fresh rosemary or 1 teaspoon dried

Soup
1 tablespoon olive oil
1 medium onion, coarsely chopped
1 clove garlic, minced
1 tablespoon finely chopped fresh rosemary or 1 teaspoon dried
1/4 teaspoon salt
Freshly ground pepper to taste
2 cups diced peeled red potatoes
4 cups vegetable broth or water
6 cups fresh spinach or chard leaves, tough stems removed
Optional: pine nuts


1. To prepare croutons: Preheat oven to 375°F.
2. Toss bread cubes, oil, garlic and rosemary in a large bowl until well combined. Spread in a single layer on a large baking sheet. Bake until golden and crisp, 12 to 15 minutes.
3. To prepare soup: In a large saucepan over medium heat add olive oil, onion, garlic, rosemary, salt and pepper, reduce heat to medium-low and cook, stirring occasionally, for 5 minutes. Stir in potatoes and cook, stirring occasionally, for 3 minutes. Pour in broth (or water). Bring to a simmer over medium heat and cook until the potatoes are soft, about 15 minutes. Stir in spinach (or chard) and continue to simmer until the greens are tender, about 10 minutes more. Puree the soup with an immersion blender or regular blender (in batches), leaving it a little chunky if desired.
4. Serve the soup garnished with nutmeg, if desired, and topped with the croutons.
5. Sprinkle with pine nuts if desired.

Yellow Pepper Soup

1 tablespoon extra-virgin olive oil
2 large yellow peppers, stemmed, seeded, and cut in large chunks
2 large leeks, (white part only), halved lengthwise, sliced crosswise, well rinsed
1 garlic clove, smashed
1 tablespoon kosher salt, plus extra for seasoning
1/4 teaspoon ground turmeric
3 sprigs fresh flat-leaf parsley
3 sprigs fresh thyme
1 bay leaf
2 medium russet potatoes, (about 1 pound) peeled, cut into chunks
4 cups water
1 tablespoon dry white vermouth
Freshly ground black pepper


Heat the olive oil in a large saucepan over medium-low heat. Add the peppers, leek, garlic, salt and turmeric, and cook, stirring occasionally, until the vegetables begin to soften, about 10 minutes.
Tie the parsley, thyme, and bay leaf together with kitchen twine. Add the potato, water, and herb bundle and bring to a boil, reduce the heat, and simmer, uncovered, until the potato is very tender, about 20 minutes.

Discard the herb bundle. Puree the soup in small batches in a blender (keep the lid cracked to allow steam to escape), or in the pot with an immersion blender, until smooth. Return to the pot and reheat. Season, to taste, with salt and pepper. Serve warm.

The Great Pumpkin Muffins

The Great Pumpkin Muffins
These are one of my favorite holiday treats. Pumpkin is packed with nutrients and is and these muffins can be turned into a healthier version of cupcakes for kids or adults!

1 cup all-purpose flour
3/4 cup whole wheat flour
3 tbsp of agave nectar (or maple syrup)
2 tsp baking powder
1 tsp pumpkin pie spice
1/4 tsp baking soda
1/8 tsp salt
1 beaten egg
3/4 cup soy milk
2 tbsp melted butter
1/2 cup canned pumpkin

Preheat oven to 375 degrees. In a large bowl stir together flour, agave nectar, baking powder, pumpkin pie spice, baking soda and salt. In a small bowl combine egg, soymilk, and butter; stir in pumpkin. Add to flour mixture and stir until moistened. Spoon batter into muffin cups, filling each about 2/3 full. Bake in the oven for 15 to 18 minutes or until a wooden toothpick inserted in centers comes out clean. Serve warm. Makes 12 muffins or double the recipe for a bigger batch!



Healthful Hint: For vegan muffins replace the butter and egg with applesauce.

YUM IT UP: Add nuts and raisins for a more complete muffin. Or turn it into a cupcake with a creamcheese frosting! (creamcheese mixed with maple syrup and a bit of butter too!)