Green Cream Soup with Spinach and Mint with Paprika Oil
⏳ Time
25 minutes
🥕 Ingredients
10
🍽️ Servings
8
Description
Green cream soup with spinach and mint with paprika oil
Ingredients
- Olive Oil - ½ cup
- Onion - 12.7 oz
- Potato - 10.6 oz
- Garlic - 2 cloves
- Scallions - 3 stalks
- Chicken Broth - 4½ cups
- Frozen spinach discs - 21.2 oz
- Fresh Mint - 2.5 oz
- Cilantro - 0.7 oz
- Paprika - 2 teaspoons
Step by Step guide
Step 1
Heat half of the olive oil in a large pot over medium heat. Add finely chopped onion and sauté until soft, about 8 minutes. Add peeled and thinly sliced potato and peeled garlic, cook for 5 minutes.
Step 2
Then pour in the broth and add finely chopped green onion. Bring to a boil, cover, and simmer until the potato is soft, about 15 minutes.
Step 3
Add spinach, 0.75 cup of mint, and cilantro. Cook for another minute.
Step 4
Transfer the soup to a blender and blend until smooth. Add more broth if the soup is too thick. Season with salt and pepper.
Step 5
Heat the remaining olive oil in a small pan over low heat. Add paprika and cook for 1 minute.
Step 6
Ladle the soup into serving bowls, drizzle with the paprika oil, and sprinkle with the remaining mint.
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