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 adventure with our Spinach and Mint Soup, a vibrant dish that brings together the earthy flavors of spinach and the refreshing notes of mint. Perfect for those who appreciate a nutritious meal, this soup boasts an impressive health score of 95, making it an excellent choice for anyone looking to indulge without sacrificing their wellness goals.

This recipe is wonderfully versatile; whether you’re serving it as a starter, a light snack, or an elegant antipasti option, it promises to impress your guests. With its vegetarian, gluten-free, and dairy-free credentials, it's a dish that accommodates various dietary preferences while still delivering a rich and satisfying flavor.

Imagine the aromatic blend of sautéed onions and garlic, complemented by the creamy texture of pureed spinach and potatoes, all finished with a drizzle of homemade paprika oil. The vibrant green color not only makes for an appealing presentation but also signals the abundance of vitamins and nutrients packed within each bowl. Ready in just 45 minutes, this soup is a wonderful way to enjoy the best of seasonal ingredients while warming your soul.

So gather your fresh herbs, and let’s embark on a cooking journey that celebrates health and taste. Your taste buds—and your body—will thank you!

Ingredients

  • 0.3 cup cilantro leaves fresh chopped
  • cup mint leaves fresh divided chopped
  • 20 ounce pkt spinach frozen thawed drained chopped well
  • large garlic cloves peeled
  •  green onions chopped
  • teaspoons hungarian paprika sweet
  • 4.5 cups low-salt chicken broth ()
  • 0.5 cup olive oil 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