The Ultimate Mushroom and Spinach Soup Recipe: A Bowl of Comfort and Wellness
Looking for a light yet satisfying soup? This Mushroom and Spinach Soup is packed with nutrients, easy to make, and perfect for a quick weeknight dinner or a starter for a cozy meal. Earthy mushrooms, vibrant spinach, and aromatic spices combine in a flavorful vegetable broth that warms both body and soul.
Ingredients
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1 lb (450 g) mushrooms, chopped
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2 cups fresh spinach
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1 medium onion, diced
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3 garlic cloves, minced
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4 cups vegetable broth
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1 tsp cumin
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2 tbsp olive oil
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Salt & pepper, to taste
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Optional: splash of cream or coconut milk for extra richness
Instructions
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Sauté the aromatics:
Heat olive oil in a large pot over medium heat. Add the onion and cook for 5–7 minutes until soft and translucent. -
Add garlic:
Stir in minced garlic and cook for about 1 minute, stirring constantly to prevent burning. -
Cook mushrooms:
Add chopped mushrooms, stir to coat with onion and garlic, and cook for 5–10 minutes until browned. Sprinkle in cumin while cooking to infuse a smoky, earthy flavor. -
Add broth:
Pour in vegetable broth, stir, and bring to a gentle simmer. Allow to simmer uncovered for about 15 minutes so the flavors meld together. -
Add spinach:
Stir in fresh spinach just before serving. Cook for 2–3 minutes, until wilted but still bright green. -
Season and serve:
Taste and adjust with salt, pepper, or additional cumin if desired. Optional: swirl in a splash of cream or coconut milk for extra richness. Serve hot.
Notes
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Don’t overcook the spinach: It wilts very quickly and should remain vibrant.
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Add creaminess: Coconut milk or heavy cream makes it richer without overpowering the earthy flavors.
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Boost protein: Serve with beans, lentils, or a side of grilled chicken for a heartier meal.
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Flavor twist: Add a pinch of smoked paprika or thyme for extra depth.