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 testament to how healthy eating can be both delicious and satisfying.

Imagine the rich flavors of fresh spinach and mint coming together in a warm, comforting bowl, ideal for any occasion—be it a starter for a dinner party, a light snack, or a wholesome antipasti. With just 111 calories per serving, you can indulge guilt-free while nourishing your body with essential vitamins and minerals.

The preparation is simple and quick, taking only 45 minutes to create a dish that serves up to eight people. The combination of sautéed onions, garlic, and potatoes forms a flavorful base, while the addition of fresh herbs elevates the soup to a whole new level. The finishing touch of paprika oil adds a hint of warmth and depth, making each spoonful a delightful experience.

Whether you're looking to impress guests or simply enjoy a healthy meal at home, this Spinach and Mint Soup is sure to become a favorite in your recipe repertoire. So grab your ingredients and let’s get cooking!

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