Directions:
- Heat 1/4 cup oil in large saucepan over medium heat. Add onion; sauté until tender, about 8 minutes. Add potato and garlic; sauté 5 minutes. Add 4 1/2 cups broth and green onions; bring to boil. Cover and simmer until potato is tender, about 15 minutes. Add spinach, 3/4 cup mint, and cilantro. Simmer soup 1 minute.
- Puree soup in blender in batches; return to same pot. Thin with more broth by 1/4 cupfuls, if desired. Season soup with salt and pepper. DO AHEAD Can be made 1 day ahead. Chill until cold, then cover and keep chilled. Rewarm before serving.
- Heat remaining 1/4 cup oil in small skillet over low heat. Mix in paprika; cook 1 minute. Ladle soup into bowls. Drizzle with paprika oil; garnish with 1/4 cup mint.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 222.27 Kcal (931 kJ) | ||
| Calories from fat | 149.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.57g | 25% | |
|---|---|---|---|
| Cholesterol | 1.69mg | 1% | |
| Sodium | 347.96mg | 14% | |
| Potassium | 445.56mg | 9% | |
| Total Carbs | 13.98g | 5% | |
| Sugars | 1.86g | 7% | |
| Dietary Fiber | 4.62g | 18% | |
| Protein | 2.89g | 6% | |
| Vitamin C | 15.3mg | 26% | |
| Vitamin A | 1.6mg | 52% | |
| Iron | 178mg | 989% | |
| Calcium | 85.8mg | 9% | |
| Amount Per 100 g | |||
| Calories | 86.45 Kcal (362 kJ) | ||
| Calories from fat | 58.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.45g | 25% | |
|---|---|---|---|
| Cholesterol | 0.66mg | 1% | |
| Sodium | 135.33mg | 14% | |
| Potassium | 173.29mg | 9% | |
| Total Carbs | 5.44g | 5% | |
| Sugars | 0.73g | 7% | |
| Dietary Fiber | 1.8g | 18% | |
| Protein | 1.12g | 6% | |
| Vitamin C | 6mg | 26% | |
| Vitamin A | 0.6mg | 52% | |
| Iron | 69.2mg | 989% | |
| Calcium | 33.4mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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