Spinach and Mint Soup

Name: Spinach and Mint Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 79 milliliters chopped fresh cilantro; 237 milliliters chopped fresh mint, divided; 567 grams packages frozen chopped spinach, thawed, drained very well; 2 larges garlic cloves, peeled; 3 green onions, chopped; 2 teaspoons Hungarian sweet paprika; 1 liters (or more) low-salt chicken broth; 118 milliliters extra-virgin olive oil, divided; 355 milliliters chopped onion; 255 grams russet potato, peeled, thinly sliced

Spinach and Mint Soup is a gluten free, dairy free, whole 30, and vegetarian soup. This recipe makes 8 servings with 206 calories, 7g of protein, and 15g of fat each. This recipe covers 19% of your daily requirements of vitamins and minerals. A mixture of cilantro, russet potato, spinach, and a handful of other ingredients are all it takes to make this recipe so delicious. It is perfect for Autumn. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Heat 1/4 cup oil in large saucepan over medium heat.

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Cooking Oil

Equipment you will use

Sauce Pan

Add onion; sauté until tender, about 8 minutes.

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Onion

Add potato and garlic; sauté 5 minutes.

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Garlic

Potato

Add 4 1/2 cups broth and green onions; bring to boil. Cover and simmer until potato is tender, about 15 minutes.

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Green Onions

Potato

Broth

Add spinach, 3/4 cup mint, and cilantro. Simmer soup 1 minute.

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Cilantro

Spinach

Mint

Soup

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.

Ingredients you will need

Salt And Pepper