Mushroom soup with spinach is a hearty, comforting dish that warms you from the inside out. The umami-rich flavor of mushrooms combined with the freshness of spinach makes it an absolute delight, perfect for a chilly evening or a light lunch. Each spoonful is creamy and packed with vibrant vegetables, making it nourishing as well as delicious.
Recipe Overview
- Prep time: 15 minutes
- Cook time: 60 minutes
- Total time: 1 hour 15 minutes
- Servings: 4
- Estimated calories: 320
Ingredients
- 1 onion, chopped
- 1 carrot, diced
- 4 garlic cloves, minced
- Black pepper with peas, to taste
- 2 bay leaves
- 2 sprigs of rosemary
- Water
- Olive oil
- 1 tablespoon butter
- 2 stalks of celery, chopped
- 3 bell peppers, chopped
- 150g tomato paste
- Salt, to taste
- Black pepper, to taste
- Red paprika, to taste
- Oregano, to taste
- Mushrooms, sliced
- Napa cabbage, chopped
- Spinach
- Parmesan cheese, grated
Instructions
- In a large pot, combine the chopped onion, diced carrot, minced garlic, black pepper with peas, bay leaves, and rosemary. Fill the pot with water and cover it. Cook over medium heat for 40 minutes.
- In a separate pan, heat olive oil and butter over medium heat. Add the chopped celery and sauté for about 3-5 minutes.
- Stir in the chopped bell peppers and tomato paste. Season this mixture with salt, black pepper, red paprika, and oregano. Mix everything well to create a flavorful vegetable broth.
- Strain the vegetable broth and pour it into the pot with the cooked vegetables. Cover the pot again and bring it to a boil.
- Once boiling, add the sliced mushrooms and let it cook for 7 minutes.
- Next, mix in the chopped Napa cabbage and cook for an additional 5 minutes.
- Finally, add the spinach and stir until it’s wilted.
- Serve hot, garnished with grated Parmesan cheese.
Why This Recipe Works
This recipe shines because of its simplicity and depth of flavor. The combination of fresh vegetables creates a rich base, while the mushrooms add an earthy note. The addition of spinach not only boosts the nutritional value but also adds a lovely splash of color. It’s an all-around comforting soup that is sure to satisfy.
Serving Ideas
Enjoy this soup as a cozy starter for a dinner party, or have it as a wholesome lunch paired with crusty bread. It can also be drizzled with a bit of olive oil and served alongside a light salad for a nutritious meal.
Helpful Tips
- If you have leftover soup, store it in an airtight container in the fridge for up to three days. Reheat gently on the stove.
- To give the soup a richer flavor, consider adding a splash of white wine when cooking the vegetables.
- You can customize the soup by incorporating other greens like kale or swiss chard.
- For a vegan version, simply replace the butter and Parmesan cheese with plant-based alternatives.
- To enhance the texture, you can blend a portion of the soup and then mix it back in.
FAQ
Can I use dried herbs instead of fresh?
Yes, dried herbs work great! Use about one-third of the amount since dried herbs are more potent.
What kind of mushrooms should I use?
Any type of mushrooms will do! Button, cremini, or even shiitake would work beautifully.
Can I freeze the soup?
Absolutely! Just let it cool completely before transferring it to freezer-safe containers.
How can I make it creamier?
For a creamier texture, stir in some heavy cream or a dollop of sour cream before serving.
Give this Mushroom Soup with Spinach a try! It’s a satisfying dish that’s as easy to make as it is delicious. Enjoy every warm, flavorful bowl!
Mushroom Soup with Spinach
A hearty and comforting mushroom soup enriched with spinach and vibrant vegetables, perfect for a chilly evening or a light lunch.
Vegetables and Aromatics
- 1 onion, chopped
- 1 carrot, diced
- 4 cloves garlic, minced
- 2 leaves bay leaves
- 2 sprigs rosemary
- 2 stalks celery, chopped
- 3 bell peppers, chopped
- 1 cabbage Napa cabbage, chopped
- 4 cups spinach
Liquids and Seasoning
- Water
- 1 tablespoon olive oil
- 1 tablespoon butter
- 150 g tomato paste
- to taste Salt
- to taste black pepper
- to taste red paprika
- to taste oregano
- to taste black pepper with peas
Main Ingredient
- Mushrooms, sliced
- Parmesan cheese, grated (for garnishing)
Preparation
- In a large pot, combine the chopped onion, diced carrot, minced garlic, black pepper with peas, bay leaves, and rosemary. Fill the pot with water and cover it. Cook over medium heat for 40 minutes.
- In a separate pan, heat olive oil and butter over medium heat. Add the chopped celery and sauté for about 3-5 minutes.
- Stir in the chopped bell peppers and tomato paste. Season this mixture with salt, black pepper, red paprika, and oregano. Mix everything well.
Cooking
- Strain the vegetable broth and pour it into the pot with the cooked vegetables. Cover the pot again and bring it to a boil.
- Once boiling, add the sliced mushrooms and let it cook for 7 minutes.
- Next, mix in the chopped Napa cabbage and cook for an additional 5 minutes.
- Finally, add the spinach and stir until it’s wilted.
- Serve hot, garnished with grated Parmesan cheese.
Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat gently on the stove. Consider adding a splash of white wine for a richer flavor. For a vegan version, use plant-based butter and cheese. Blend a portion for added texture if desired.
