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Mushroom and Spinach Soup Recipe

Mushroom and Spinach Soup Recipe
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★★★★★

5.2 from 22 reviews

A hearty and healthy Mushroom and Spinach Soup that’s easy to prepare, featuring sautéed mushrooms, fresh spinach, and aromatic cumin in a flavorful vegetable broth. This comforting soup is perfect for a light lunch or cozy dinner.

Ingredients

Scale

Vegetables

  • 1 lb mushrooms, chopped
  • 2 cups fresh spinach
  • 1 onion, diced
  • 3 garlic cloves, minced

Liquids & Oils

  • 4 cups vegetable broth
  • 2 tbsp olive oil

Spices & Seasonings

  • 1 tsp cumin
  • Salt, to taste
  • Pepper, to taste

Instructions

  1. Sauté the onion: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and cook for 5–7 minutes, stirring frequently until softened and translucent.
  2. Add garlic: Stir in the minced garlic and cook for about 1 minute, stirring constantly to prevent burning and to release the aroma.
  3. Cook mushrooms: Add the chopped mushrooms to the pot. Stir well to coat them with onion and garlic. Cook for 5–10 minutes until the mushrooms brown and release their juices.
  4. Add cumin: Sprinkle 1 teaspoon of cumin over the mushrooms and stir to combine, infusing the soup with a smoky, earthy flavor.
  5. Add broth: Pour in 4 cups of vegetable broth, stirring to combine with the sautéed vegetables and spices.
  6. Simmer soup: Bring the mixture to a gentle simmer. Cook uncovered for about 15 minutes to meld the flavors together. Taste and season with salt and pepper as desired.
  7. Add spinach: Add the fresh spinach just before serving, stirring it into the hot soup so it wilts evenly in about 2–3 minutes without losing its vibrant color.
  8. Final seasoning: Give the soup a final taste and adjust salt, pepper, or cumin to your preference before serving.

Notes

  • Use a mix of mushrooms such as cremini, button, or shiitake for more depth of flavor.
  • For a creamier texture, blend the soup partially or fully with an immersion blender before adding spinach.
  • Add a squeeze of lemon juice or a splash of white wine vinegar before serving to brighten flavors.
  • Serve with crusty bread or a side salad for a complete meal.
  • Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

Nutrition

Keywords: mushroom soup, spinach soup, vegetarian soup, healthy soup, easy soup recipe, vegetable broth soup

Find it online: https://zarameals.com/mushroom-and-spinach-soup-recipe/