Spinach and Mint Soup

Revisado por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

Cumple con las directrices editoriales

Descargar
Descargar
El PDF del artículo ha sido descargado
Compartir
Compartir
Enlace del artículo copiado al portapapeles
Language
Language
Discusión
Ask Patient
Versión en audio
Agregar a fuentes preferidas en Google

This vibrant spinach and mint soup is a wonderfully refreshing dairy-free dish that combines deep leafy greens with a bright, herbal lift. The base of slow-cooked onions and russet potatoes provides a naturally silky texture without the need for cream, while the fresh coriander adds a subtle savoury depth. Finished with a striking drizzle of homemade paprika-infused oil, it is as beautiful to look at as it is delicious to eat.

Ideal as a light lunch or an elegant starter, this nutrient-dense soup is both comforting and revitalising. It can easily be prepared a day in advance and chilled, making it a stress-free option for midweek meal planning. Serve it piping hot with crusty gluten-free bread for a wholesome, heart-healthy meal that celebrates simple, fresh ingredients.

Ingredients for Spinach and Mint Soup

120 ml de aceite de oliva virgen extra, dividido
350ml de cebolla picada
1 (9- to 275g ) russet potato, peeled, thinly sliced
2 large garlic cloves, peeled
1075ml (or more) low-salt chicken broth
3 cebollas de verdeo, picadas
2 (275g) packages frozen chopped spinach, thawed, drained very well
1 cup chopped fresh mint, divided
1/3 taza de cilantro fresco picado
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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.