Spinach and Mint Soup

Name: Spinach and Mint Soup
Total time: 44 min
Yield: 6 servings
Ingredients: ½ cup extra-virgin olive oil; 1½ cups chopped onion; 1 whole russet potato; 2 cloves garlic; 4½ cups low-salt chicken broth; 3 whole green onions; 2 packages frozen chopped spinach; 1 cup chopped fresh mint; ⅓ cup chopped fresh cilantro; 2 teaspoons Hungarian sweet paprika

A vibrant and healthy soup combining fresh spinach and mint with potato, aromatic herbs, and a beautiful paprika oil finish. This creamy vegetable soup is enriched with olive oil and seasoned with garlic, cilantro, and green onions.

6 servings

44 min

Published October 4, 2025

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Ingredients

•½ cup extra-virgin olive oil
•1½ cups chopped onion
•1 whole russet potato
•2 cloves garlic
•4½ cups low-salt chicken broth
•3 whole green onions
•2 packages frozen chopped spinach
•1 cup chopped fresh mint
•⅓ cup chopped fresh cilantro
•2 teaspoons Hungarian sweet paprika

Cooking Instructions

1.
Heat 1/4 cup oil in large saucepan over medium heat. Add onion; sauté until tender, about 8 minutes. Add potato and garlic; sauté 5 minutes. Add 4 1/2 cups broth and green onions; bring to boil. Cover and simmer until potato is tender, about 15 minutes. Add spinach, 3/4 cup mint, and cilantro. Simmer soup 1 minute.
29 min
2.
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.
10 min
3.
Heat remaining 1/4 cup 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.
5 min