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!
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! 😉
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!
- 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
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.
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.
When the soup is almost ready add washed spinach and let it wilt. It won't take long at all, couple of minutes.
Turn off the heat and puree the soup until smooth or to desired consistency using stick blender. Taste and adjust seasoning.
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.
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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I’m linking my Veg Box Spinach & Mushroom Soup with the following pages:
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