Veg Box Spinach & Mushroom Soup

Posted in Soups, Veggie by
Veg Box Spinach & Mushroom Soup

Easter has come and gone, weather is still pants, chocolate is still flowing as kids are enjoying their second week of holidays and I fancied soup! Good, warming, wholesome, warm your cockles (and soul) type of soup. With few bits and bobs leftover in my weekly veg box and inspiration not going far beyond another chocolate bake this Veg Box Spinach & Mushroom Soup was created! 🙂

I think I must have mentioned it before but I’m a huge fan of soups and it is my lunch of choice regardless of the season (unless it is really scorching hot which, here in the UK, simply doesn’t happen very often).  🙁  I also love my weekly veg boxes but sometimes (not very often mind you) I do suffer from cook’s block and cannot think what to make with them. On such occasions soup is a always the right answer and it never fails to please!

This particular concoction was for myself and me alone as neither hubby nor the kids eat mushrooms and although I can get away with hiding them in some dishes, it is not the case with this soup. You know they are there, you can taste them, smell them even, the texture is there even after pureeing and it really is a good thing! This soups is delicious!

Veg Box Spinach & Mushroom Soup

Just a quick word of warning and advice. I hope you don’t wash your mushrooms… I mean really! All you need to do is use slightly damp and clean kitchen or paper towel and give them a good wipe to get rid of all the grit and dirt but washing them is a big no no in my book and would not recommend it. The reason for it is simple, they do tend to soak up the water and lose the flavour. If they are particularly grubby (especially the stem) I might go as far as giving them a brief rinse under the tap and dry immediately, never soak!  I will leave it there and you do what you feel is right! 😉

5 from 5 votes
Veg Box Spinach & Mushroom Soup
Veg Box Spinach & Mushroom Soup
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

Quick, easy and healthy soup using the veg from your weekly veg box or most recent market or supermarket shop. Fresh spinach, woody mushrooms, couple more staple ingredients and lunch is ready! 

Course: Soup
Cuisine: British
Servings: 4 people
Author: Jo Allison
  • 200 g button or chestnut mushrooms cleaned and sliced
  • 200 g fresh spinach washed
  • 200 g potatoes (approx 1 medium) peeled and roughly diced
  • 20 g unsalted butter or ghee
  • 1 onion roughly chopped
  • 2 garlic cloves sliced
  • 600 ml vegetable stock (from stock cube is fine)
  • 1 tsp dried thyme
  • salt & pepper to taste
  • creme fraiche and extra virgin olive oil to serve
  1. Prepare your vegetables as per ingredients notes above. Melt butter/ghee in a large pot and add onion, garlic, mushrooms and potato. Sautee for approx. 10 min until vegetables start to soften slightly. 

  2. Add dried thyme, some salt and pepper, stock and bring it to the boil. Lower the heat and simmer for approx. 20 minutes or until veggies are soft.

  3. When the soup is almost ready add washed spinach and let it wilt. It won't take long at all, couple of minutes. 

  4. Turn off the heat and puree the soup until smooth or to desired consistency using stick blender. Taste and adjust seasoning. 

  5. Serve with a swirl of creme fraiche and drizzle of extra virgin olive oil. Enjoy!

If “soup for lunch” is your thing as well then take a look at some other scrummy recipes on the blog. How about this Jerusalem Artichoke & Carrot Soup which is another good option for using up those perhaps less known veg box goodies like jerusalem artichokes which are really delicious! Or keeping with spinach theme, I highly recommend  this Asparagus and Spinach Soup which will be perfect for new asparagus season which is now only around the corner.

Veg Box Spinach & Mushroom Soup

Have you tried my Veg Box Spinach & Mushroom Soup? Leave a comment at the bottom of this post, I love reading them!

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Veg Box Spinach & Mushroom Soup


I’m linking my Veg Box Spinach & Mushroom Soup with the following pages:

Cook Blog Share hosted by Eb at Easy Peasy Foodie and Jacqui at Recipes Made Easy

Cook Once Eat Twice hosted by Corina at Searching for Spice

Brilliant Blog Posts hosted by Vicki at Honest Mum Blog

Recipe of the Week hosted by Emily at A Mummy Too

Hijacked By TwinsLink up your recipe of the weekBrilliant blog posts on


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  • Reply Monika Dabrowski

    Great soup, delicious ingredients and very uncomplicated!

    April 12, 2018 at 11:22 am
    • Reply joskitchenlarder

      Thank you Monika! That’s what soup should be all about. 🙂

      April 12, 2018 at 11:40 am
  • Reply Mandy

    What a great soup – have pinned to try!

    April 12, 2018 at 11:42 am
  • Reply Eb Gargano | Easy Peasy Foodie

    Love this recipe! You are right, soup is such a great thing to make at pretty much any time of year, and a great way to use up odds and ends in a veg box. And I am so in agreement about the mushroom thing – washed mushrooms are bleaugh! Thanks for linking up to #CookBlogShare. Eb x
    Eb Gargano | Easy Peasy Foodie recently posted…4 Healthy Comfort Food Recipes and #CookBlogShare Week 15My Profile

    April 12, 2018 at 2:50 pm
    • Reply joskitchenlarder

      Thanks Eb! 🙂 I’m so pleased you like it! Yes, washed mushrooms are just one of those things… lol May as well forgo them completely! x

      April 12, 2018 at 7:30 pm
  • Reply Corina Blum

    I am like you and soup is one of my favourite things for lunch and one of the things I tend to make when I just look at the veggies in the fridge and don’t have any special inspiration. You can always make a tasty soup whatever you’ve got! This sounds delicious and thank so much for sharing it with #CookOnceEatTwice x

    April 14, 2018 at 5:31 am
    • Reply joskitchenlarder

      Thanks Corina! Absolutely! If you’ve got some unused veggies lurking around and at least some stock cubes (not even fresh stock), there is always a nutritious meal to be made out of them. 🙂 x

      April 15, 2018 at 7:54 am
  • Reply jacqui

    I love spinach soup but not tried it with mushrooms before sounds like a good combo.
    jacqui recently posted…Coca de VidreMy Profile

    April 14, 2018 at 6:02 pm
    • Reply joskitchenlarder

      Thanks Jacqui! That’s the first time I’ve tried it and it didn’t disappoint. These two go well together! 🙂

      April 15, 2018 at 7:55 am
  • Reply Michelle Frank | Flipped-Out Food

    I just don’t understand when people tell me they don’t like soup. My stepson is one of those unique individuals, and it makes my head explode. I LOVE the mushrooms in this: I’m alone in that regard as well in my family. So I’m looking forward to making this soup FOR ME. I also have some porcini oil that I think would be gorgeous to garnish the soup in place of the olive oil. I’m drooling just thinking about it!

    April 28, 2018 at 8:15 pm
    • Reply joskitchenlarder

      I know what you mean! How can you not like soup? You will definitely enjoy the mushrooms here as both texture and flavour are quite strong and make this soup so delicious! Porcini oil sounds divine to drizzle over! Yum!

      April 29, 2018 at 3:08 pm

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