John Myers
Spinach and Mint Soup with Potato Fries
The perfect spinach and mint soup with potato fries recipe with a picture and simple step-by-step instructions.
- 600 g Soft-Boiling potatoes
- 2 Pc. Onions
- 2 Pc. Garlic cloves
- 7 tbsp Vegetable oil
- 600 g Spinach
- 300 g Peas
- 15 g Mint
- 1 l Vegetable broth
- 200 ml Coconut milk
- Salt and pepper
- Nutmeg
- Edible flowers
- Wash and brush the potatoes (you can peel them if you want). Cut one half into small cubes and roughly chop the other half. Peel and chop an onion and a clove of garlic. Wash the spinach and remove the stalk from large leaves. Pluck the mint from the stalk and wash.
- Heat a large saucepan with oil and fry the coarse potato pieces in it for 3-4 minutes until golden. Now add the onion and the garlic clove and fry for another 1-2 minutes. Salt and pepper well.
- Add the peas and mint and the broth. Mix everything and bring to the boil. Add the spinach and simmer for 10-15 minutes. Simmer until the potatoes are cooked through. Now puree until smooth, add the coconut milk and season with nutmeg, salt & pepper.
- Fry the small potato cubes in a pan with oil until they are crispy. Garnish the soup with diced potatoes and flowers and serve.
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