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2025-06-15 21:22:07

Mushroom and Spinach Soup

Earthy Mushroom and Baby Spinach Soup with Garlic and Herbs

Ingredients:

1 tablespoon olive oil

1 small onion, finely chopped

2 garlic cloves, minced

1 lb (450g) mushrooms, sliced (cremini, button, or a mix)

4 cups vegetable broth

2 cups baby spinach

1/2 cup coconut milk or heavy cream

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley for garnish

Directions:

Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sauté until soft and fragrant (about 3–4 minutes).

Add the mushrooms and cook for 8–10 minutes, stirring occasionally, until they release their moisture and begin to brown.

Pour in the vegetable broth and bring to a simmer. Add dried thyme, salt, and pepper. Simmer uncovered for 10 minutes.

Stir in the coconut milk or cream and the baby spinach. Cook for another 3–4 minutes, until the spinach wilts and the soup is heated through.

Taste and adjust seasoning as needed. Garnish with chopped fresh parsley before serving.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 170 kcal | Servings: 4 servings

#vegetariansoup #mushroomsoup #spinachrecipes #healthycomfortfood #meatlessmeals #dairyfreeoption #plantbasedcomfort #souprecipe #glutenfreesoup #onepotmeal #autumncooking #veganfriendly #herbsandgreens #creamywithoutcream #quickdinner #lightlunchideas #midweekmeals #healingfoods #souplovers #savoryandfresh

Cozy up with a bowl of Mushroom and Spinach Soup — earthy, warm, and packed with wholesome flavors!

Mushroom and Spinach Soup Earthy Mushroom and Baby Spinach Soup with Garlic and Herbs Ingredients: 1 tablespoon olive oil 1 small onion, finely chopped 2 garlic cloves, minced 1 lb (450g) mushrooms, sliced (cremini, button, or a mix) 4 cups vegetable broth 2 cups baby spinach 1/2 cup coconut milk or heavy cream 1 teaspoon dried thyme Salt and pepper to taste Fresh parsley for garnish Directions: Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sauté until soft and fragrant (about 3–4 minutes). Add the mushrooms and cook for 8–10 minutes, stirring occasionally, until they release their moisture and begin to brown. Pour in the vegetable broth and bring to a simmer. Add dried thyme, salt, and pepper. Simmer uncovered for 10 minutes. Stir in the coconut milk or cream and the baby spinach. Cook for another 3–4 minutes, until the spinach wilts and the soup is heated through. Taste and adjust seasoning as needed. Garnish with chopped fresh parsley before serving. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 170 kcal | Servings: 4 servings #vegetariansoup #mushroomsoup #spinachrecipes #healthycomfortfood #meatlessmeals #dairyfreeoption #plantbasedcomfort #souprecipe #glutenfreesoup #onepotmeal #autumncooking #veganfriendly #herbsandgreens #creamywithoutcream #quickdinner #lightlunchideas #midweekmeals #healingfoods #souplovers #savoryandfresh Cozy up with a bowl of Mushroom and Spinach Soup — earthy, warm, and packed with wholesome flavors!

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