Sumac, Mint and Spinach Soup

Prep: 5 mins – Cook: 5 mins – Total: 10 mins


  • 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


  1. Fry the chopped spring onions and garlic in a pot until soft
  2. Add the washed spinach leaves. Put the lid on and wait until they are wilted
  3. 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
  4. Add the mint leaves and blend with a stick blender or in a food processor until smooth.
  5. Stir in 2 tablespoons of cream and add salt and pepper to taste

This recipe and photos were created by, we just shared it! Their website is awesome, you should definitely check them out!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s