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Fresh spinach soup with mint and sumac

Cleansing, fresh and simple: This fragrant fresh spinach soup gets an added kick from mint leaves and the tangy, lemony spice sumac.
Course Appetizer, Lunch
Cuisine British
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 3
Calories 119kcal


  • 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


Serve with more cream drizzled on top and a pinch of sumac.


Serving: 356g | Calories: 119kcal | Carbohydrates: 12.7g | Protein: 6.6g | Fat: 6.7g | Cholesterol: 2mg | Fiber: 8.1g | Sugar: 1.6g