Creamy Spinach Soup with mint is healthy and filled with nutritional benefits. This soup is loaded with iron, dietary fiber, good fat, and a lot of other nutrients.
Spinach is not cooked for too long in this recipe, so it does not lose any nutrition. It is light, comforting, and perfect soup for any day.
The weather is getting incrementally warmer here in CO, and I’m so enjoying the spring and ready for summer again. My body has been craving fresh fruits and veggies like crazy. I just love fresh greens and seasonal fruits. Talking about fresh, living food reminds me of my hometown!! I love soups in the spring and fall seasons.
Soups are easy to make and take very little time to prepare. Basically throw everything into a pot, heat, and blend. It’s ready to serve in 20 – 25 minutes! Easy peasy! Blending the soup gives it a smooth texture, making it a toddler-friendly meal as well.
What will you need to make this creamy spinach soup with Mint?
- Extra virgin olive oil
- Yellow onion
- Ginger and Garlic
- Carrots
- Spinach
- Mint leaves
- Water
- Salt and pepper, to taste
- Heavy cream
- Cashews and peanuts to garnish
- Parmesan or cheddar cheese shredded to garnish
How To Make Spinach Soup with Mint
- Bring a big pot of water to boil. Meanwhile, in another bowl keep ice cold water ready.
- Add cleaned Spinach leave to the pot of boiling water. Cook briefly for around 30 seconds. Then immediately remove from hot water and plunge Spinach for the ice bath. Let the spinach sit in ice bath for 5-6 minutes. Then drain it in a colander and keep aside.
- Next sauté onions in olive oil in a pan. Add garlic, ginger to the pan and cook for one minute.
- Toss in chopped carrots, and cook for 5-7 minutes. Add salt and pepper to taste. Remove from heat and let it cool off slightly.
- Add the mixture, mint leaves, spinach, and water to a blender. (If you have an immersion blender, you can do this in the pot). Pulse until thick and smooth (about 1-2 minutes per batch).
- To serve, pour spinach soup into bowls and garnish with peanuts, chopped cashews, and fresh cracked pepper. Enjoy!
How To Cook Spinach For This Spinach Soup Recipe?
Technically we are just blanching the spinach here, not boiling it. The blanching process is nothing but cooking spinach in boiling water for 20-30 seconds and immediately plunging it into ice water to stop the cooking process.
This method of cooking not only retains the nutritional value of spinach but also keeps the vibrant green color intact.
Can We Use Frozen Spinach Instead?
While this Spinach Soup recipe calls for fresh Spinach, you can certainly use frozen Spinach instead. Frozen Spinach usually comes in handy when you run out of fresh Spinach leaves.
While using frozen Spinach leaves, completely thaw it and squeeze as much liquid as possible before adding it to the pan.
Variations
- Replace carrots with potato and/or Zucchini, which are generally used to give the soup a body.
- Sprinkle roasted sesame seeds, chickpeas, or freshly grated coconut flakes while serving.
- Top it with steamed corn or peas.
- Use greek yogurt instead of heavy cream if you’d prefer.
- Vegetable broth or milk can be used in lieu of water to make it more creamy.
- Add a tablespoon of freshly squeezed lemon juice.
Storage, Freezing, and Reheating Instructions
- Store cooled, leftover Spinach Soup in an airtight container in the fridge for up to 3 days.
- Freeze this soup in an airtight, freezer-safe container or plastic bag for up to 4 months.
- Reheat soup from frozen or chilled in a medium saucepan over medium-low heat until warmed through and simmering.
Creamy Spinach Soup with Mint
- Total Time: 20
- Yield: 2 1x
- Diet: Vegetarian
Description
Creamy Spinach Soup with mint is healthy and filled with nutritional benefits. This soup is loaded with iron, dietary fiber, good fat, and a lot of other nutrients.
Ingredients
- 2 tbsp extra virgin olive oil
- 1 yellow onion roughly chopped
- 4 garlic cloves roughly chopped
- 1 cup carrots roughly chopped
- 4 cups spinach
- ¼ cup mint leaves
- 1 tbsp ginger
- 1½ cup water
- salt and pepper, to taste
- 2 tbsp heavy cream
- Cashews and peanuts to garnish
- 2 tbsp Parmesan or cheddar cheese shredded to garnish
Instructions
- Bring a big pot of water to boil. Meanwhile, in another bowl keep ice cold water ready.
- Add cleaned Spinach leave to the pot of boiling water. Cook briefly for around 30 seconds. Then immediately remove from hot water and plunge Spinach for the ice bath. Let the spinach sit in ice bath for 5-6 minutes. Then drain it in a colander and keep aside.
- Next sauté onions in olive oil in a pan. Add garlic, ginger to the pan and cook for one minute.
- Toss in chopped carrots, and cook for 5-7 minutes. Add salt and pepper to taste. Remove from heat and let it cool off slightly.
- Add the mixture, mint leaves, spinach, and water to a blender. (If you have an immersion blender, you can do this in the pot). Pulse until thick and smooth (about 1-2 minutes per batch).
- To serve, pour spinach soup into bowls and garnish with peanuts, chopped cashews, and fresh cracked pepper. Enjoy!
Notes
- Replace carrots with potato and/or Zucchini, which are generally used to give the soup a body.
- Sprinkle roasted sesame seeds, chickpeas, or freshly grated coconut flakes while serving.
- Top it with steamed corn or peas.
- Use greek yogurt instead of heavy cream if you’d prefer.
- Vegetable broth or milk can be used in lieu of water to make it more creamy.
- Add a tablespoon of freshly squeezed lemon juice.
- Prep Time: 10
- Cook Time: 10
- Category: Appetizer
- Cuisine: American
Nutrition
- Calories: 307
Keywords: Spinach Soup, Soup, Creamy Spinach Soup with Mint, Appetizer, Side dish
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