Fresh Spinach Soup with Minted Pea & Cilantro

Fresh Spinach Soup with Minted Pea & Cilantro is a gluten free and lacto ovo vegetarian soup. One serving contains 396 calories, 10g of protein, and 27g of fat. For $3.76 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. This recipe serves 4. It can be enjoyed any time, but it is especially good for Winter. 165 people were glad they tried this recipe. A mixture of baby spinach, cilantro, heavy cream, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Blogging Over Thyme. From preparation to the plate, this recipe takes around 30 minutes. Overall, this recipe earns an excellent spoonacular score of 95%. If you like this recipe, take a look at these similar recipes: Minted Pea & Spinach Soup, Minted Pea Soup, and Minted pea soup.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

1 lb fresh baby spinach

3 tablespoons freshly chopped cilantro

oven-dried grape tomatoes, optional (see above)

10 fresh mint leaves

10 ounces fresh or frozen peas

1/2 cup grape (or cherry) tomatoes, halved

1/3 cup heavy cream (plus more for garnish)

juice of half a lemon

olive oil, for drizzling

1 medium onion, chopped

pepper

salt

3 1/2 cups vegetables stock

1.5 tablespoons unsalted butter

2 small white potatoes, peeled and diced

Equipment:

oven

pot

blender

Cooking instruction summary:

Prepare Oven-Dried Cherry Tomatoes:Preheat the oven to 200 degrees Fahrenheit. Place the halved cherry tomatoes on a small baking sheet lined with parchment paper.Dry the tomatoes in the oven for 3 hours--stirring every hour or so--until they are shriveled and have lost most of their moisture.Allow tomatoes to cool on a rack. If preparing in advance, store them in an airtight container in the fridge for up to a week.Prepare Soup:Heat the butter over medium heat in a large soup pot. Add the onion and potato, and saute, stirring frequently, for roughly 3 to 4 minutes.Add the vegetable broth and simmer for roughly 15 minutes, or until the potatoes are tender.Add the fresh peas and simmer until just tender, or roughly 2 minutes. Avoid overcooking the peas, as they will lose their vibrant green color.Add the spinach and immediately remove the soup from the heat. Stir the spinach into the broth and soup base until it has wilted and the volume has decreased significantly.Transfer the soup to a high-speed blender and puree until smooth. Add the mint and cilantro to the blender, and puree again until incorporated and pureed. Return the pureed soup to pot and return to heat. Add the lemon juice, and season with salt and pepper to taste.  Before serving, stir in the heavy cream.Serve soup hot or cold with a drizzle of cream, olive oil, and garnish with oven-dried cherry tomatoes.

 

Step by step:


1. Prepare Oven-Dried Cherry Tomatoes:Preheat the oven to 200 degrees Fahrenheit.


Place the halved cherry tomatoes on a small baking sheet lined with parchment paper.Dry the tomatoes in the oven for 3 hours--stirring every hour or so--until they are shriveled and have lost most of their moisture.Allow tomatoes to cool on a rack. If preparing in advance, store them in an airtight container in the fridge for up to a week.Prepare Soup

1. Heat the butter over medium heat in a large soup pot.

2. Add the onion and potato, and saute, stirring frequently, for roughly 3 to 4 minutes.

3. Add the vegetable broth and simmer for roughly 15 minutes, or until the potatoes are tender.

4. Add the fresh peas and simmer until just tender, or roughly 2 minutes. Avoid overcooking the peas, as they will lose their vibrant green color.

5. Add the spinach and immediately remove the soup from the heat. Stir the spinach into the broth and soup base until it has wilted and the volume has decreased significantly.

6. Transfer the soup to a high-speed blender and puree until smooth.

7. Add the mint and cilantro to the blender, and puree again until incorporated and pureed. Return the pureed soup to pot and return to heat.

8. Add the lemon juice, and season with salt and pepper to taste.  Before serving, stir in the heavy cream.

9. Serve soup hot or cold with a drizzle of cream, olive oil, and garnish with oven-dried cherry tomatoes.


Nutrition Information:

Quickview
437k Calories
10g Protein
26g Total Fat
43g Carbs
45% Health Score
Limit These
Calories
437k
22%

Fat
26g
41%

  Saturated Fat
9g
59%

Carbohydrates
43g
14%

  Sugar
12g
14%

Cholesterol
38mg
13%

Sodium
1131mg
49%

Get Enough Of These
Protein
10g
22%

Vitamin K
582µg
555%

Vitamin A
14663IU
293%

Vitamin C
189mg
230%

Folate
332µg
83%

Manganese
1mg
82%

Vitamin B6
0.88mg
44%

Potassium
1502mg
43%

Fiber
10g
43%

Vitamin E
6mg
41%

Magnesium
153mg
38%

Iron
5mg
31%

Vitamin B1
0.42mg
28%

Vitamin B2
0.45mg
26%

Phosphorus
233mg
23%

Copper
0.43mg
21%

Vitamin B3
4mg
21%

Calcium
177mg
18%

Zinc
2mg
14%

Vitamin B5
0.81mg
8%

Selenium
3µg
4%

Vitamin D
0.22µg
1%

covered percent of daily need
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