Spinach and Mint Soup

Vegetarian
Gluten Free
Dairy Free
Very Healthy
Health score
95%
Spinach and Mint Soup
45 min.
8
111kcal

Suggestions


Welcome to a delightful culinary experience with our Spinach and Mint Soup! This vibrant and refreshing dish is not only a feast for the eyes but also a powerhouse of nutrition, boasting a remarkable health score of 95. Perfect for those seeking a vegetarian, gluten-free, and dairy-free option, this soup is a guilt-free indulgence that can be enjoyed as a starter, snack, or even as a light meal.

Imagine the rich flavors of fresh spinach combined with the invigorating essence of mint, all brought together in a warm, comforting bowl. The addition of garlic and green onions adds depth, while the subtle kick of Hungarian sweet paprika elevates the taste profile to new heights. With just 111 calories per serving, you can savor every spoonful without any worries.

This soup is not only easy to prepare but also versatile, making it an excellent choice for gatherings or a cozy night in. Ready in just 45 minutes, it serves up to eight people, making it perfect for sharing with family and friends. Plus, it can be made a day in advance, allowing the flavors to meld beautifully. So, whether you're looking for a healthy appetizer or a light meal, our Spinach and Mint Soup is sure to impress and satisfy your taste buds!

Ingredients

  • 0.3 cup cilantro leaves fresh chopped
  • cup mint leaves fresh divided chopped
  • 20 ounce spinach frozen thawed drained chopped well
  • large garlic clove peeled
  •  spring onion chopped
  • teaspoons paprika sweet
  • 4.5 cups chicken broth ()
  • 0.5 cup olive oil extra virgin extra-virgin divided
  • 1.5 cups onion chopped
  • ounce baking potatoes peeled thinly sliced

Equipment

  • bowl
  • frying pan
  • sauce pan
  • ladle
  • pot
  • blender

Directions

  1. Heat 1/4 cup oil in large saucepan over medium heat.
  2. Add onion; sauté until tender, about 8 minutes.
  3. Add potato and garlic; sauté 5 minutes.
  4. Add 4 1/2 cups broth and green onions; bring to boil. Cover and simmer until potato is tender, about 15 minutes.
  5. Add spinach, 3/4 cup mint, and cilantro. Simmer soup 1 minute.
  6. 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.
  7. Heat remaining 1/4 cup oil in small skillet over low heat.
  8. Mix in paprika; cook 1 minute. Ladle soup into bowls.
  9. Drizzle with paprika oil; garnish with 1/4 cup mint.

Nutrition Facts

Calories111kcal
Protein21.7%
Fat29.95%
Carbs48.35%

Properties

Glycemic Index
27.59
Glycemic Load
5.31
Inflammation Score
-10
Nutrition Score
20.149130562077%

Flavonoids

Eriodictyol
1.74mg
Hesperetin
0.57mg
Apigenin
0.32mg
Luteolin
0.73mg
Isorhamnetin
1.5mg
Kaempferol
0.26mg
Myricetin
0.02mg
Quercetin
6.94mg

Nutrients percent of daily need

Calories:110.92kcal
5.55%
Fat:4.09g
6.29%
Saturated Fat:0.69g
4.29%
Carbohydrates:14.85g
4.95%
Net Carbohydrates:11.1g
4.04%
Sugar:2.27g
2.53%
Cholesterol:0mg
0%
Sodium:98.36mg
4.28%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:6.67g
13.33%
Vitamin K:277.77µg
264.54%
Vitamin A:8886.72IU
177.73%
Manganese:0.68mg
34.22%
Folate:122.91µg
30.73%
Magnesium:71.47mg
17.87%
Vitamin E:2.64mg
17.61%
Potassium:598.52mg
17.1%
Vitamin B6:0.31mg
15.61%
Fiber:3.76g
15.02%
Vitamin B2:0.24mg
14.34%
Iron:2.45mg
13.63%
Vitamin B3:2.73mg
13.63%
Vitamin C:10.99mg
13.32%
Calcium:127.67mg
12.77%
Copper:0.24mg
12.19%
Phosphorus:109.6mg
10.96%
Vitamin B1:0.12mg
7.82%
Selenium:4.7µg
6.72%
Zinc:0.79mg
5.25%
Vitamin B5:0.24mg
2.43%
Vitamin B12:0.13µg
2.21%
Source:Epicurious