This spinach mushroom soup is a comforting, nutritious dish that’s perfect for a cozy meal. Rich in flavor and packed with vitamins, this soup combines earthy mushrooms and vibrant spinach in a creamy broth that’s both light and satisfying. Ideal for a quick lunch or a light dinner, this recipe is easy to prepare and sure to become a favorite.
Recette de soupe épinards-champignons (avec crème)
1
portions20
minutes10
minutes180
kcal30
minutesLaissez l'écran de votre appareil allumé
Ingrédients
100 g 3 1/2 oz Fresh spinach
100 g 3 1/2 oz Mushrooms
50 g 1 3/4 oz Onion
1 1 Gousse d'ail
250 ml 1 tasse Bouillon de légumes
10 ml 2/3 cuillère à soupe Huile d'olive
30 ml 1/8 tasse Heavy cream (optional, for a creamy texture)
Sel et poivre noir
1 pincement 1 pincement Nutmeg (optional, for extra flavor)
Equipement
Medium-sized pot- Cuillère en bois
- Tasses à mesurer (US)
- Cuillère
- Planche à découper
- couteau
- Blender
Directions
- In a medium-sized pot, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic to the pot. Sauté for 3-4 minutes until the onions become translucent and the garlic is fragrant.
- Add the sliced mushrooms to the pot. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are softened and have released their juices.
- Stir in the chopped spinach and cook for 2-3 minutes until it wilts down.
- Pour in the vegetable broth and bring the soup to a gentle simmer. Cook for about 10 minutes, allowing the flavors to meld together.
- For a smoother soup, you can use an immersion blender to puree the soup to your desired consistency. Alternatively, leave it chunky for a heartier texture.
- If you prefer a creamier soup, stir in the heavy cream and let it heat through for an additional 2 minutes.
- Season the soup with salt, black pepper, and a pinch of nutmeg if using. Serve hot.
Notes
- For added protein, consider adding a handful of cooked lentils or a poached egg on top of the soup before serving.
Can I use frozen spinach instead of fresh spinach?
Yes, you can substitute fresh spinach with frozen spinach. Use about 75 grams (2.5 ounces) of frozen spinach, and be sure to thaw and drain it before adding it to the soup.
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