Spinach and Mushroom Soup Recipe – Healthy, Delicious & Easy
If you are looking for a nutritious, flavorful, and easy-to-make soup, this Spinach and Mushroom Soup Recipe is a must-try. Packed with vitamins, minerals, and antioxidants, this hearty soup is perfect for a cozy meal on a chilly day. The combination of earthy mushrooms and nutrient-rich spinach creates a delicious, comforting dish that is both healthy and satisfying. Whether you are a vegetarian, a health-conscious eater, or simply looking for a quick and tasty soup recipe, this one is sure to please.
Nutrition Information (Per Serving)
- Calories: 180 kcal
- Protein: 6g
- Carbohydrates: 15g
- Fats: 10g
- Fiber: 3g
- Sodium: 400mg
- Iron: 15% of the daily value
- Vitamin A: 70% of the daily value
- Vitamin C: 30% of the daily value
Recipe Details
- Prep Time: 10 minutes
- Active Time: 20 minutes
- Resting Time: 5 minutes
- Total Time: 35 minutes
- Cuisine: International
- Course: Soup
- Servings: 4
Equipment Needed
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon
- Blender (optional for a creamy texture)
- Ladle
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- 8 oz (about 2 ½ cups) mushrooms, sliced (button, cremini, or portobello)
- 4 cups fresh spinach, chopped
- 4 cups vegetable broth
- 1 cup milk or heavy cream (for a creamy version, optional)
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 1 teaspoon soy sauce (optional for umami flavor)
- ½ teaspoon red pepper flakes (optional for heat)
- ½ cup grated Parmesan cheese (optional, for garnish)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Step 1: Sauté the Aromatics
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent (about 3 minutes).
- Stir in the garlic and thyme, cooking for another 1-2 minutes until fragrant.
Step 2: Cook the Mushrooms
- Add the sliced mushrooms to the pot and cook for about 5-7 minutes, stirring occasionally, until they release their moisture and become tender.
- If using, add soy sauce at this stage for extra depth of flavor.
Step 3: Add the Broth and Simmer
- Pour in the vegetable broth, then bring the mixture to a gentle simmer.
- Season with salt, black pepper, and red pepper flakes if desired.
- Let the soup simmer for about 10 minutes to allow the flavors to meld.
Step 4: Add the Spinach
- Stir in the chopped spinach and cook for another 2-3 minutes until wilted.
Step 5: Blend (Optional)
- For a creamy texture, use an immersion blender to partially blend the soup while leaving some mushroom chunks.
- If using milk or heavy cream, stir it in at this stage and let it heat through for another 2 minutes.
Step 6: Serve and Garnish
- Taste and adjust seasoning as needed.
- Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese.
- Serve hot with crusty bread or a side salad.
Tips & Variations
- Make it Vegan: Substitute the milk with coconut milk or almond milk, and omit the Parmesan cheese.
- Add Protein: Stir in cooked quinoa, lentils, or chickpeas for added protein and texture.
- Extra Creamy: Blend the entire soup for a smooth and creamy consistency.
- Spice it Up: Add a dash of smoked paprika or cayenne for an extra kick.
- Low-Carb Option: Reduce the amount of mushrooms slightly and increase the spinach to make it even lower in carbs.
Conclusion
This Spinach and Mushroom Soup Recipe is a wholesome, nourishing meal that is both simple to prepare and incredibly flavorful. Whether you are looking for a quick weekday dinner, a light lunch, or a nutritious appetizer, this soup delivers on all fronts. Its rich umami taste, combined with the health benefits of spinach and mushrooms, makes it a fantastic addition to your meal rotation. Give it a try and enjoy the comforting flavors of this delightful soup!
I am Ashley Doyle, Senior Specialist in Food & Policy at The Humane Society of the United States and editor at airfryermama.com. I am passionate about transforming our global food system by promoting delicious, climate-friendly, plant-based foods. After transitioning from law to food and public policy, I now work with major food service companies to develop plant-based initiatives and animal welfare policies. My goal is to drive institutional change to combat climate change and improve our food system.