Spinach and Mint Soup
A vibrant and healthy soup combining fresh spinach and mint with potato, aromatic herbs, and a beautiful paprika oil finish. This creamy vegetable soup is enriched with olive oil and seasoned with garlic, cilantro, and green onions.
Ingredients
- •½ cup extra-virgin olive oil
- •1½ cups chopped onion
- •1 whole russet potato
- •2 cloves garlic
- •4½ cups low-salt chicken broth
- •3 whole green onions
- •2 packages frozen chopped spinach
- •1 cup chopped fresh mint
- •⅓ cup chopped fresh cilantro
- •2 teaspoons Hungarian sweet paprika
Cooking Instructions
- 1.
Heat 1/4 cup oil in large saucepan over medium heat. Add onion; sauté until tender, about 8 minutes. Add potato and garlic; sauté 5 minutes. Add 4 1/2 cups broth and green onions; bring to boil. Cover and simmer until potato is tender, about 15 minutes. Add spinach, 3/4 cup mint, and cilantro. Simmer soup 1 minute.
29 min
- 2.
Puree soup in blender in batches; return to same pot. Thin with more broth by 1/4 cupfuls, if desired. Season soup with salt and pepper. DO AHEAD Can be made 1 day ahead. Chill until cold, then cover and keep chilled. Rewarm before serving.
10 min
- 3.
Heat remaining 1/4 cup oil in small skillet over low heat. Mix in paprika; cook 1 minute. Ladle soup into bowls. Drizzle with paprika oil; garnish with 1/4 cup mint.
5 min
