Green cream soup of spinach and mint with paprika oil
8 servings
25 minutes
Green cream soup made from spinach and mint with paprika oil is a true embodiment of freshness and vibrant flavor. Originating from European cuisine, it combines the tenderness of spinach, the coolness of mint, and the mild spiciness of paprika oil. Onion, potato, and garlic create a velvety texture while herbs add a lively aroma and rich color to the soup. This dish not only pleases the eye but also brings lightness, vitality, and benefits due to vitamins and antioxidants. Serving with aromatic paprika oil deepens and enriches the flavor. It is perfect for a summer lunch or light dinner and can also be a stylish addition to a Mediterranean-style dinner.
1
Heat half of the olive oil in a large pot over medium heat. Add finely chopped onion and sauté until soft for 8 minutes. Add peeled and thinly sliced potatoes and peeled garlic, and cook for 5 minutes.
- Extra virgin olive oil: 0.5 glass
- Onion: 360 g
- Potato: 300 g
- Garlic: 2 cloves
2
Then pour in the broth and add finely chopped green onions. Bring to a boil, cover, and cook until the potatoes are tender for 15 minutes.
- Chicken broth: 4.5 glasss
- Spring onion: 3 stems
3
Add spinach, 0.75 cup of mint, and cilantro. Cook for another minute.
- Frozen spinach: 600 g
- Fresh mint: 70 g
- Chopped cilantro (coriander leaf): 20 g
4
Pour the soup into a blender and blend. Add more broth if the soup is too thick. Season with salt and pepper.
- Chicken broth: 4.5 glasss
5
Heat the remaining olive oil in a small pan over low heat. Add paprika and cook for 1 minute.
- Extra virgin olive oil: 0.5 glass
- Sweet paprika: 2 teaspoons
6
Pour the soup into serving plates, drizzle with paprika oil, and sprinkle with the remaining mint.
- Fresh mint: 70 g
