Spinach Mushroom Soup & How to Keep Spinach Green While Cooking

This easy spinach and mushroom soup makes me feel good that I’m eating my vegetables. It’s packed with lots of fresh spinach and the great umami flavor of mushrooms. I allow myself a little butter in this recipe; but you can use olive oil instead and make it a vegan soup.

When I make pureed spinach dishes like this soup or palak paneer (Indian spinach curry with cheese), I like my spinach to remain green. But cooking spinach will turn it a dark color. The solution is easy. Add a pinch of baking soda when cooking spinach in water – it will help retain its green color. And don’t overcook the spinach.

Spinach Mushroom Soup Recipe

Serves about 3

Ingredients
2 tablespoons butter
1/4 cup chopped onions
3 garlic cloves, peeled
1 cup peeled, diced potatoes
3 cups tightly packed fresh, tender spinach leaves
½ teaspoon dried oregano
A pinch of baking soda, optional
10 large button mushroom caps
Salt & freshly ground black pepper

Method
Heat a medium, heavy bottom sauce pan with the butter. Add onions, and sauté on medium heat till translucent.  Add the garlic cloves and cook 30 seconds or till the garlic is fragrant.

Add the mushrooms and sauté on medium heat till they brown a little, about 5 minutes. Then add the potatoes, a pinch of salt and 4 cups water. Bring to a boil. Then reduce heat and simmer till the potato cubes are cooked.

Add washed spinach leaves, oregano and salt to the pot (keeping mind you’ve already added a little salt to the soup in the previous stage). Immediately add a pinch of baking soda to the spinach; this will keep the spinach green when cooking; but this step is optional.

Boil for about 1 minute or till the spinach is wilted.

Turn off the heat. Using a hand/immersion blender, puree the soup till smooth. If you don’t have an immersion blender, pour the soup into a regular blender and carefully puree. If the soup is too thick, add ½ cup water and blend again.

Serve warm, with a sprinkle of freshly ground black pepper.

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Comments

comments

39 thoughts on “Spinach Mushroom Soup & How to Keep Spinach Green While Cooking

  1. Both my favorites for a soup, oh, apart from corn, tomato & broccoli! :D
    Sounds like potato will help it stay creamy too – no need of adding heavy cream & increasing calorie count! :P
    Nice pics, and a great tip…

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  2. Thanks for the great recipe. Were you inspired by something you had at a restaurants, or is this one an original creation? If you’re looking for reviews of the vegetarian options at some of the top restaurants (primarily in New York, but also elsewhere around the U.S. and world (Paris, Brussels)), check out my new blog, “Without Bacon”. http://withoutbacon.wordpress.com . Would love any comments/feedback. Thanks!

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  3. Another kitchen trick learned here, especially when it comes to using some baking soda to keep the spinach green. Those cups brings out that nice color too. By the way, were the photos taken using natural lighting?

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    Sala @ Veggie Belly Reply:

    Yes, its natural sunlight.

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  4. I was out of potatoes and tried an apple instead… I also added fresh basil from my garden. So delicious! Thanks for the lovely recipe (and making it look good, too).

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  5. You didn’t say you were suppose to purée the spinach. I didn’t purée it, I just tossed the leaves in whole and it didnt come out like the photo. It was also very bland.. No flavor at all. I had to add hot chicken stock.

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    Sala @ Veggie Belly Reply:

    The recipe clearly says you have to purée the soup.

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  6. Thanks for this great recipe- always loved this combo for soup!

    Only thing is I found it a bit bland so this time I used a good vege stock with the water and added a sprinkle of garam Masala and a good twist of black pepper for a bit of bite. One other thing, once you’ve pureed it, add a sprinkle of nutmeg then stir or puree a little more – the nutmeg really gives it a gorgeous flavour!

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