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)
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 sumacfrom Sugar Free Londoner
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- 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
- 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