Mushroom spinach soup brings together two nutritional powerhouses in one delicious bowl. The earthy depth of sautéed mushrooms pairs beautifully with the fresh, slightly bitter notes of spinach, creating a soup that's as healthy as it is satisfying.
This is the kind of soup that makes eating your greens a pleasure. The spinach wilts into the broth at the last minute, keeping its vibrant color and nutrients intact.
Health Benefits
- Iron-rich: Spinach delivers
- Low calorie: Naturally light
- Vitamin D: From mushrooms
- Fiber: Keeps you full
Spinach Tips
- Add at the end
- It wilts quickly
- Baby spinach works best
- Frozen works too
Serving Suggestions
- Crusty bread
- Parmesan shavings
- Lemon wedge
- Perfect for lunch
Mushroom Spinach Soup
Light and nutritious with earthy mushrooms and fresh spinach.
Nutrition per serving
145Calories
6gProtein
12gCarbs
9gFat
4gFiber
2gSugar
Ingredients
Instructions
-
Sauté mushrooms. Heat oil in a large pot over medium-high heat. Add mushrooms and cook 8-10 minutes until golden brown. Season with salt.
-
Cook aromatics. Add onion and cook 5 minutes until softened. Add garlic and thyme. Cook 1 minute.
-
Simmer. Add broth and bring to a boil. Reduce heat and simmer 10 minutes.
-
Finish. Stir in spinach and cook 2 minutes until wilted. Add cream if using. Season with salt and pepper. Serve with Parmesan.
Recipe Notes
- Vegan: Skip the cream or use coconut cream.
- Protein boost: Add white beans or chickpeas.
- Frozen spinach: Use thawed, squeezed dry.
- Storage: Refrigerate 3 days. Spinach may darken.
