Description
Warm, earthy, and packed with flavor, this Mushroom and Spinach Soup is the perfect balance of richness and nutrition. Featuring tender mushrooms, fresh spinach, and aromatic spices in a light, savory broth, this one-pot wonder is simple to prepare yet deeply satisfying. Whether you’re craving a cozy, nourishing meal or a quick weeknight dinner, this soup is guaranteed to deliver comfort in every spoonful.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 pound mushrooms (cremini, button, or shiitake), chopped
- 1 teaspoon cumin
- 4 cups vegetable broth
- 2 cups fresh spinach
- Salt and black pepper, to taste
Instructions
1. Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add diced onion and cook for 5-7 minutes until translucent. Stir in garlic and cook for another minute until fragrant.
2. Cook the Mushrooms
Add the chopped mushrooms, stirring well. Cook for 5-10 minutes until they release moisture and start to brown. Sprinkle in the cumin and stir to coat evenly.
3. Simmer the Soup
Pour in the vegetable broth and bring to a gentle simmer. Let it cook uncovered for 15 minutes to allow the flavors to meld. Adjust seasoning with salt and pepper to taste.
4. Add the Spinach
Stir in fresh spinach and let it wilt for 2-3 minutes.
5. Serve & Enjoy
Taste and adjust seasoning if needed. Serve hot with crusty bread or a fresh side salad.
Notes
- Make It Creamy: Stir in coconut milk or heavy cream for a richer texture.
- Boost the Protein: Add chickpeas, lentils, or shredded chicken for extra heartiness.
- Spicy Variation: Add red pepper flakes or smoked paprika for a kick.
- Storage: Refrigerate for up to 4 days or freeze (without spinach) for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian, Mediterranean