This spinach mushroom soup is a comforting, nutritious dish that’s perfect for a cozy meal. Rich in flavor and packed with vitamins, this soup combines earthy mushrooms and vibrant spinach in a creamy broth that’s both light and satisfying. Ideal for a quick lunch or a light dinner, this recipe is easy to prepare and sure to become a favorite.
Spinach Mushroom Soup Recipe (with Cream)
1
servings20
minutes10
minutes180
kcal30
minutesKeep the screen of your device on
Ingredients
100 g 3 1/2 oz Fresh spinach
100 g 3 1/2 oz Mushrooms
50 g 1 3/4 oz Onion
1 1 Clove garlic
250 ml 1 cup Vegetable broth
10 ml 2/3 tbsp Olive oil
30 ml 1/8 cup Heavy cream (optional, for a creamy texture)
Salt & Black pepper
1 pinch 1 pinch Nutmeg (optional, for extra flavor)
Equipment
Medium-sized pot- Wooden spoon
- Measuring cups (US)
- Spoon
- Cutting board
- knife
- Blender
Directions
- In a medium-sized pot, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic to the pot. Sauté for 3-4 minutes until the onions become translucent and the garlic is fragrant.
- Add the sliced mushrooms to the pot. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are softened and have released their juices.
- Stir in the chopped spinach and cook for 2-3 minutes until it wilts down.
- Pour in the vegetable broth and bring the soup to a gentle simmer. Cook for about 10 minutes, allowing the flavors to meld together.
- For a smoother soup, you can use an immersion blender to puree the soup to your desired consistency. Alternatively, leave it chunky for a heartier texture.
- If you prefer a creamier soup, stir in the heavy cream and let it heat through for an additional 2 minutes.
- Season the soup with salt, black pepper, and a pinch of nutmeg if using. Serve hot.
Notes
- For added protein, consider adding a handful of cooked lentils or a poached egg on top of the soup before serving.
Can I use frozen spinach instead of fresh spinach?
Yes, you can substitute fresh spinach with frozen spinach. Use about 75 grams (2.5 ounces) of frozen spinach, and be sure to thaw and drain it before adding it to the soup.
What type of mushrooms should I use?
You can use any type of mushrooms you like, such as cremini, button, shiitake, or portobello. Each variety will add a slightly different flavor to the soup.
How do I store leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop or in the microwave before serving.
Can I add other vegetables to the soup?
Certainly! Feel free to add other vegetables like carrots, celery, or potatoes to make the soup more hearty. Just adjust the cooking time as needed to ensure all the vegetables are tender.
What can I serve with this soup?
This soup pairs well with a slice of crusty bread, a side salad, or a grilled cheese sandwich for a more filling meal.
How do I prevent the soup from becoming too watery?
If you prefer a thicker soup, reduce the amount of broth slightly or simmer the soup for a few extra minutes to allow some of the liquid to evaporate. Adding a splash of cream or a spoonful of flour or cornstarch slurry can also help thicken the soup.
Can I use a different type of broth?
Yes, you can use chicken broth or beef broth instead of vegetable broth if you prefer, though this will change the flavor and make the soup non-vegetarian.
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