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:

Equipment:

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:

covered percent of daily need