Mint Soup Recipes

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TURKISH RED LENTIL SOUP WITH MINT



Turkish Red Lentil Soup with Mint image

This soup is divine and much like you will get at any authentic Turkish restaurant. It has dynamic flavors and a lovely mild heat. I make a big batch and eat it for lunch with crusty bread and salad the entire week. Optional: Serve with additional mint and lemon wedges.

Provided by Jenna

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 13

2 tablespoons olive oil
½ onion, diced
1 clove garlic, minced
¼ cup diced tomatoes, drained
5 cups chicken stock
½ cup red lentils
¼ cup fine bulgur
¼ cup rice
2 tablespoons tomato paste
1 teaspoon paprika
½ teaspoon cayenne pepper
1 tablespoon dried mint
salt and ground black pepper to taste

Steps:

  • Heat the olive oil in a large pot over high heat. Cook and stir the onion in the hot oil until it begins to soften, about 2 minutes. Stir the garlic into the onion and cook another 2 minutes. Add the diced tomatoes to the onion mixture; continue to cook and stir another 10 minutes.
  • Pour in the chicken stock, red lentils, bulgur, rice, tomato paste, paprika, cayenne pepper, and mint to the tomato mixture; season with salt and black pepper. Bring the soup to a boil, reduce heat to medium-low, and cook at a simmer until the the lentils and rice are cooked through, about 30 minutes.
  • Pour the soup into a blender to no more than half full. Firmly hold the lid in place and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth; pour into your serving dish. Alternately, you can use a stick blender and puree the soup in cooking pot.

Nutrition Facts : Calories 168.2 calories, Carbohydrate 24.1 g, Cholesterol 0.6 mg, Fat 5.6 g, Fiber 4.4 g, Protein 6.6 g, SaturatedFat 0.8 g, Sodium 623.4 mg, Sugar 2.6 g

PEA & MINT SOUP



Pea & mint soup image

A superhealthy starter or snack that's great hot or cold

Provided by Maxine Clark

Categories     Dinner, Lunch, Snack, Soup, Supper

Time 30m

Number Of Ingredients 9

1 bunch spring onions, trimmed and roughly chopped
1 medium potato, peeled and diced
1 garlic clove, crushed
850ml vegetable or chicken stock
900g young pea in the pod (to give about 250g/9oz shelled peas)
4tbsp chopped fresh mint
large pinch caster sugar
1 tbsp fresh lemon or lime juice
150ml buttermilk or soured cream

Steps:

  • Put the spring onions into a large pan with the potato, garlic and stock. Bring to the boil, turn down the heat and simmer for 15 minutes or until the potato is very soft. For the garnish, blanch 3 tbsp of the shelled peas in boiling water for 2-3 minutes, drain, put in a bowl of cold water and set aside. Add the remaining peas to the soup base and simmer for 5 minutes - no longer, or you will lose the lovely fresh flavour of the peas.
  • Stir in the mint, sugar and lemon or lime juice, cool slightly then pour into a food processor or liquidiser and whizz until as smooth as you like. Stir in half the buttermilk or soured cream, taste and season with salt and pepper.
  • To serve the soup cold, cool quickly, then chill - you may need to add more stock to the soup before serving as it will thicken as it cools. To serve hot, return the soup to the rinsed-out pan and reheat without boiling (to prevent the buttermilk or soured cream from curdling).
  • Serve the soup in bowls, garnished with the remaining buttermilk and the drained peas.

Nutrition Facts : Calories 108 calories, Fat 1 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 1.6 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.84 milligram of sodium

CREAM OF TOMATO SOUP WITH MINT



Cream of Tomato Soup with Mint image

Provided by Food Network

Categories     main-dish

Yield 8 servings

Number Of Ingredients 18

5 tablespoons olive oil
1/3 cup chopped shallots
1 yellow onion, chopped
5 cloves garlic, minced
1 cup dry white wine
4 cups chicken stock
1 (35ounce) can plum tomatoes
3 sprigs fresh thyme
2 bay leaves
3 ripe medium tomatoes (red and yellow if available), seeded and chopped
2 teaspoons sugar
Juice of 1 lime
2 cups heavy cream
Coarse salt
Freshly ground pepper to taste
1/2 bunch chopped fresh mint
3 tablespoons fresh chives, chopped
Freshly grated Parmesan cheese (optional)

Steps:

  • Heat 4 tablespoons of the oil in a large saucepan or Dutch oven over medium high heat. Add the shallots and onion and sweat until light brown, then add garlic and sweat another 3 minutes.
  • Add the wine and reduce by half. Add the stock, canned tomatoes with juices, thyme and bay leaves to pan. Simmer uncovered for 45 minutes.
  • Meanwhile, saute the fresh tomatoes in remaining 1 tablespoon oil for 2 minutes and set aside. Remove thyme sprigs and bay leaves from soup and puree soup in a blender. Stir in the sugar, lemon juice, 1 1/2 cups of the cream, salt and pepper. Return soup to saucepan and stir in Sauteed tomatoes, mint and chives. Gently warm soup over medium heat.
  • Meanwhile, whip remaining 1/2 cup of cream to soft peak and fold in grated Parmesan cheese if desired.
  • To serve, ladle soup into bowls, garnish with a dollop of whipped cream.

MINT SOUP



Mint Soup image

Categories     Soup/Stew     Egg     Appetizer     Quick & Easy     Mint     Shrimp     Winter     Gourmet     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 6

3/4 oz small dried shrimp (3 tablespoons)
8 cups Nonya chicken stock
2 cups loosely packed fresh spearmint leaves
3 large eggs, lightly beaten
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Soak shrimp in warm water to cover in a bowl 5 minutes, then drain in a sieve, discarding water. Bring stock and shrimp to a boil in a 3-quart saucepan, then reduce heat and simmer, uncovered, 10 minutes. Stir in mint and immediately remove from heat. Add eggs in a slow stream, stirring slowly in one direction, then stir in salt and pepper.

FRESH PEA SOUP WITH MINT



Fresh Pea Soup with Mint image

Provided by Food Network

Categories     side-dish

Number Of Ingredients 10

2 tablespoons olive oil
2 medium yellow onions, peeled and diced
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced or pureed
2 medium Yukon Gold potatoes, peeled and sliced thin
5 cups chicken stock
16 ounces frozen baby peas
1/3 cup sour cream
3 tablespoons freshly chopped mint

Steps:

  • Heat olive oil in large kettle over medium heat. Add onions, salt, and pepper, and cook 5 minutes until onions have softened. Sir in the garlic and cook 1 minute until its aroma is released. Add the potatoes and saute 5 minutes until they begin to color. Add the chicken stock, lower the heat, and simmer gently 25 minutes until potatoes are soft. Add the peas and cook 3 minutes until tender but still bright green. Puree the mixture either through a food mill, with an immersion blender, or in a food processor, until smooth. Place in a clean pot, stir in the cream, and rewarm gently. Stir in the fresh mint and serve.
  • In Portugal, this soup is often made with fresh fava beans. Use them if you can find them. Mint (horteln) grows abundantly in Portugal and is widely used in savory dishes, frequently in combination with coriander (coentro).

CUCUMBER MINT SOUP



Cucumber Mint Soup image

Provided by Jacques Pepin

Categories     easy, weekday, soups and stews, appetizer

Time 20m

Yield 6 servings (8 cups)

Number Of Ingredients 9

3 cucumbers (3 pounds total), peeled, seeded and coarsely sliced
1 cup (loose) mint leaves
5 cloves garlic, peeled
2 cups yogurt
3 tablespoons virgin olive oil
3 tablespoons cider vinegar
2 1/2 teaspoons salt
12 drops Tabasco sauce
2 cups water

Steps:

  • Place the sliced cucumbers in the bowl of a food processor with the mint, garlic and 1/2 cup cold water. Process until pureed (the mixture will be granular).
  • Transfer the puree to a bowl and mix in the yogurt, olive oil, vinegar, salt and Tabasco, with 1 1/2 cups cold water. Chill.
  • Stir before serving.

Nutrition Facts : @context http, Calories 144, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 798 milligrams, Sugar 6 grams

TOMATO AND MINT SOUP



Tomato and Mint Soup image

A refreshing take on the original.

Provided by jordangenevieve

Time 40m

Yield Serves 6

Number Of Ingredients 13

2 tbsp olive oil
1 onion, chopped finely
2 garlic cloves, crushed
4 dried lime leaves / 2 fresh bay leaves
12 tomatoes, finely chopped (6 beef tomatoes and 6 Roma tomatoes gives a richer taste to the end product)
2 tbsp butter
3 tbsp cake flour
200ml milk
400ml chicken stock
1/4 cup fresh mint, finely chopped
1 tbsp sugar
100ml fresh cream (optional)
fresh mint leaves, to serve

Steps:

  • Heat the oil and saute the onion and garlic until softened, about 20 minutes. Add tomatoes and bay leaves, reduce the heat to a gentle simmer and cook uncovered for 10 - 15 minutes.
  • Meanwhile, melt the butter in a pan, add the flour and stir for 1 minute, over medium heat. Slowly pour in the milk and stock, stirring continuously until smooth. Cook until slightly thickened, about 5 minutes.
  • Add the sauce to the tomato mixture and discard the lime/bay leaves. Mix in the chopped mint, sugar and cream (if using). Gently simmer for another 5 minutes.
  • Garnish with mint leaves and serve with crusty bread.

CHILLED CUCUMBER MINT SOUP



Chilled Cucumber Mint Soup image

A simple and refreshing summer starter, this soup only takes minutes to make.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 8

4 cucumbers, peeled and seeded
1 small or 1/2 large clove garlic
1 cup plain yogurt, lowfat if desired
2 tablespoons fresh lemon juice, plus more to taste
1/4 cup water
4 scallions, white and green parts, cut into 1-inch pieces
3/4 cup fresh mint leaves, loosely packed
Salt and freshly ground black pepper

Steps:

  • Cut one of the cucumbers into small dice, and set aside for garnish. Cut the others into large chunks. Combine cucumber chunks, garlic, yogurt, lemon juice, and water in a blender and puree until smooth.
  • Add scallions and mint leaves, reserving some of the mint for garnish, and puree briefly. Season with salt and pepper, and add more lemon juice if a tarter flavor is desired.
  • Chill until ready to serve. Stir well before serving, and ladle into bowls or mugs, garnishing each serving with a big spoonful of diced cucumber and a sprig of mint.

ZUCCHINI-MINT SOUP



Zucchini-Mint Soup image

You can also serve this soup cold or at room temperature. Puree it in batches to prevent overflow (particularly because you do so while it's hot), if needed. You can stir in a small amount of water to thin the soup after pureeing it, if you like.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 25m

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil
1 medium white onion, finely chopped (about 1 1/4 cups)
1 small garlic clove, crushed with the flat side of a large knife
Coarse salt
3 medium zucchini (about 1 1/2 pounds), thinly sliced crosswise
1 1/4 cups homemade or low-sodium store-bought chicken stock
2 tablespoons thinly sliced mint leaves

Steps:

  • Heat oil in a medium saucepan over medium heat. Add onion, garlic, and 3/4 teaspoon salt. Cook, stirring often, until onion is translucent, about 2 minutes. Add zucchini; cook, stirring occasionally, until skins turn bright green, about 3 minutes. Add stock and 1 cup water; bring to a boil. Reduce heat to medium-low. Simmer, partially covered, until zucchini is tender, about 12 minutes. Let cool slightly.
  • Puree zucchini mixture in a food processor. Return to pan. Stir in 1 tablespoon mint. Season with salt, if desired. Sprinkle with remaining tablespoon mint. Serve immediately. Keep warm on stove over medium-low heat, if necessary.

ASPARAGUS, LEMON, AND MINT SOUP



Asparagus, Lemon, and Mint Soup image

This soup is easy to make. Asparagus has a strong flavor by itself, so I chose to add a few mint leaves and lemon zest to give it a wonderfully fresh aroma!

Provided by fromgardentosoupbowl.com

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 35m

Yield 2

Number Of Ingredients 8

1 pound fresh asparagus, trimmed
1 tablespoon olive oil
1 shallot, chopped
1 tablespoon chopped fresh mint
sea salt and freshly ground black pepper to taste
2 cups chicken stock, or more if needed
1 teaspoon lemon zest
1 hard-boiled egg, chopped

Steps:

  • Cut tips from 6 asparagus spears, about 1 1/2 inches from the top; reserve for garnish later. Chop the remaining asparagus into chunks.
  • Heat olive oil in a soup pot over medium heat; cook and stir shallot in the hot oil until softened, about 3 minutes. Add chopped asparagus; season with mint, salt, and pepper. Cook until asparagus are slightly tender, about 3 minutes.
  • Pour chicken stock into asparagus mixture; bring to a boil. Reduce heat and simmer until asparagus are tender, 12 to 15 minutes. Stir in lemon zest.
  • Blend soup using a hand blender or a food processor until smooth.
  • Bring a small pot of lightly salted water to a boil; cook asparagus tips in the boiling water until just turning bright green, about 2 minutes. Strain asparagus tips and run under cold water to stop the cooking process. Garnish soup with asparagus tips and hard-boiled egg.

Nutrition Facts : Calories 173.2 calories, Carbohydrate 14.5 g, Cholesterol 106.7 mg, Fat 10.3 g, Fiber 5 g, Protein 9.4 g, SaturatedFat 2 g, Sodium 884.4 mg, Sugar 5.8 g

PUNJABI PEA AND MINT SOUP



Punjabi Pea and Mint Soup image

I had this soup for lunch at a cafe once, and loved it so much I went straight home to try and imitate it! A fresh and flavoursome take on your average pea and lentil soup, this freezes up really well and tastes great with a toasted bagel or turkish loaf. For extra creaminess, serve with a dollop of natural yoghurt.

Provided by oloschiavo

Categories     Lentil

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 14

1/2 cup split peas (green)
1/2 cup yellow split peas
1/2 cup dried whole peas
1/2 cup red lentil
1 leek, finely chopped
2 large potatoes, cubed
3 large carrots, sliced
1 stalk celery, finely sliced
4 teaspoons vegetable stock powder
8 cups water
2 garlic cloves, minced
2 tablespoons curry powder (buy it or make your own)
1/4 cup of fresh mint, finely chopped
salt and pepper, to taste

Steps:

  • Rinse lentils and peas, and add to stock pot with vegetables and water.
  • Add garlic, spices and stock powder and bring to the boil.
  • Simmer for 1-2 hours or until peas and lentils are tender. Skim as needed to remove impurities.
  • Add freshly chopped mint and season with salt and pepper. Stir and serve.

Nutrition Facts : Calories 303.4, Fat 1.3, SaturatedFat 0.2, Sodium 55.7, Carbohydrate 59.6, Fiber 15.6, Sugar 6.5, Protein 16.1

CREAMY TOMATO MINT SOUP



Creamy Tomato Mint Soup image

Although tomatoes and aromatic herbs always complement each other, tender sprigs of fresh mint seem to have a special affinity for tomatoes. In this soup the mint is a sprightly highlight that serves as a refreshing foil to the richness of the cream. Other fresh herbs, such as thyme or basil, can be substituted and the soup will still be very tasty, but you really owe it to yourself to make this recipe with mint at least once. As for the tomatoes, if it's summertime choose the ripest, freshest ones you can find (a pinch of sugar will bring out their natural sweetness); at other times of the year canned will do just fine. Serve with a basket of hot garlic bread and a tossed vegetable salad.

Provided by David Waltuck

Yield Serves 8 as a main course

Number Of Ingredients 11

3 tablespoons unsalted butter
1 medium onion, finely chopped (about 1 cup)
1 tablespoon minced garlic
1 tablespoon all-purpose flour
4 cups peeled, seeded, and coarsely chopped fresh ripe tomatoes (4 to 5 pounds) or 4 cups canned whole plum tomatoes with their juice (two 28-ounce cans)
8 cups Chicken Stock or canned low-sodium chicken broth
2 tablespoons tomato paste
1 small (about 2 ounces) bunch fresh mint leaves, very coarsely chopped, stems discarded
2 cups heavy (or whipping) cream
Coarse (kosher) salt and freshly ground black pepper, to taste
Pinch of sugar (optional)

Steps:

  • 1. Melt the butter in a medium-large, non reactive stockpot over low heat. Add the onion and garlic and sweat, stirring occasionally, until translucent but not browned, about 8 to 10 minutes.
  • 2. Add the flour and cook, stirring, until the mixture develops a nutty aroma, about 10 minutes. Be careful not to let the flour brown.
  • 3. Add the tomatoes, breaking them up against the side of the pot with a wooden spoon if they're canned. Add the stock, tomato paste, and mint and increase the heat to high. Bring to a boil, then reduce the heat to maintain a steady simmer. Cook, uncovered, stirring occasionally, until the tomatoes are very soft, about 30 minutes.
  • 4. Pour the soup into a colander set over a second pot. Pass the tomatoes through a food mill and return them to the stock in a pot. Stir to blend the soup.
  • 5. Whisk in the cream, then simmer, uncovered, whisking frequently, until the soup is well flavored and slightly thickened, about 15 minutes. Season with salt, pepper and a pinch of sugar to highlight the sweetness of the tomatoes, if desired. Serve piping hot.

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From archanaskitchen.com


SUPER EASY PEA AND MINT SOUP RECIPE - THE SPRUCE EATS
2021-03-26 Add 3 3/4 cups/562 grams of the fresh or frozen peas, the chopped mint leaves, and 2 3/4 cups/750 milliliters of the stock. Cover the saucepan with a tight-fitting lid and cook at a medium boil for 10 minutes. Once cooked, blend the soup in a food processor, blender, or an immersion blender to create a thick puree.
From thespruceeats.com


CREAMY SPINACH SOUP WITH MINT | FEASTING AT HOME
2021-05-14 fresh mint. apple cider vinegar. salt and pepper. Start by sautéing the onion in the soup pot. Add potato, broth, salt and pepper. Let simmer for 15 minutes or until the potato is tender. Remove from heat. Add in spinach, mint and vinegar stirring until spinach is just beginning to wilt. Blend all ingredients until smooth.
From feastingathome.com


BEST MINT CUCUMBER SOUP RECIPES | FOOD NETWORK CANADA
2015-10-14 Combine the cucumber chunks in a food processor with the yogurt, sour cream, olive oil, mint, salt, garlic and plenty of white pepper. Pulse, scraping down the sides, until completely smooth. Step 3. Ladle the mixture into cold bowls or refrigerate until serving. Chop the remaining cucumber into fine dice and divide among the bowls.
From foodnetwork.ca


MINT CHOCOLATE DESSERT SOUP | LOVE AND OLIVE OIL
2016-02-19 For a family-friendly version of this soup, try steeping a handful of fresh mint leaves in the warm cream for about 30 minutes, then strain and reheat the cream and proceed as instructed. The fresh mint flavor is definitely different, more earthy and natural, but just as delightful. You could also add a teaspoon or so of mint extract, though I find it a much harsher …
From loveandoliveoil.com


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