Cleansing, fresh and simple: This fragrant fresh spinach soup gets an added kick from mint leaves and the tangy, lemony spice sumac.
Friends, I am so excited. I am now getting my vegetables delivered by a local farm. And you know what? They taste so FRESH! After the shock of the summer holiday being over it felt like a well-deserved treat.
I am feeling quite smug about eating local, organic produce and about cooking with the seasons. We received, amongst other stuff, the crunchiest red peppers, some delicious looking carrots with a lot of earth stuck on them, a bunch of wondrous yellow beetroot and, on top of the lot, a huge bag with spinach leaves.
I love spinach. It's
- great with any egg dish (like these spinach and chive mini quiches) or in a salad (like this spiced pear and goats cheese salad)
- delicious wilted with a bit of salt and garlic
- stuffed with goodness (spinach lowers blood pressure, is good for bone health, healthy ski and hair to name a few)
And...
it is just brilliant as a soup.
For this fresh spinach soup I paired the spinach with a big handful of mint, which makes it taste super fresh and fragrant. If you can get hold of it, sprinkle the lot with sumac. It's a spice widely used in the Mediterranean and Middle East and has a tangy, lemony flavour with a smokey undertone that perfectly complements the freshness of the dish.
This soup makes a perfect light lunch. We paired it with some homemade coconut cheese crackers (up next!) to get some grain free bulk.
Fresh spinach soup with mint and sumac
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 400 ml chicken stock
- 350 g spinach leaves
- handful of mint leaves
- glug of olive oil
- 4 spring onions chopped
- 2 garlic cloves
- 2 teaspoons of cream plus more for serving
- bonus ingredient: pinch of sumac
Instructions
- Fry the chopped spring onions and garlic in a pot until soft
- Add the washed spinach leaves. Put the lid on and wait until they are wilted
- Pour over 500 ml good quality chicken stock. I find the taste of chicken stock richer and more interesting, but obviously vegetable stock would work fine as well
- Add the mint leaves and blend with a stick blender or in a food processor until smooth.
- Stir in 2 tablespoons of cream and add salt and pepper to taste
Notes
Nutrition
taryn
Your photos are stunning! This looks delicious.
Sarah
This soup is such a beautiful color! Maybe my picky eater would eat it just because it is so vibrant!
Katrin
Kids are always the most critical testers 🙂
Kim | Low Carb Maven
Wow! Look at this beautiful, vibrant soup. I have never thought to put spinach and mint together. I'll have to try. And, I think middle age rocks, too. I'm so thankful that my daughter isn't embarrassed of me yet and I still get to walk her to school. 🙂
Katrin
🙂 hope you try it! No more hugs on the street for me from my 12 year old... but another benefit of being middle aged is being still young enough to remember how uncool You thought it was to hug your parents when your mates could see it
STACEY
I love that you have sumac in this soup! A great spice that is rarely used!
Katrin
I only discovered it recently. It's also great with eggs
Georgina Bomer
I've never tried sumac! And the soup looks seriously good.