Spinach and Mint Soup

Ingredients for Spinach and Mint Soup

• 120ml extra-virgin olive oil, divided

• 350ml chopped onion

• 1 (9- to 275g ) russet potato, peeled, thinly sliced

• 2 large garlic cloves, peeled

• 1075ml (or more) low-salt chicken broth

• 3 spring onions, chopped

• 2 (275g) packages frozen chopped spinach, thawed, drained very well

• 1 cup chopped fresh mint, divided

• 1/3 cup chopped fresh coriander

• 2 teaspoons Hungarian sweet paprika

How to make Spinach and Mint Soup

Heat 60ml oil in large saucepan over medium heat. Add onion; sauté until tender, about 8 minutes. Add potato and garlic; sauté 5 minutes. Add 1075ml broth and spring onions; bring to boil. Cover and simmer until potato is tender, about 15 minutes. Add spinach, 3/4 cup mint, and coriander. Simmer soup 1 minute.

Puree soup in blender in batches; return to same pot. Thin with more broth by 60ml fuls, 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.

Heat remaining 60ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.