Jeri's Mushroom Spinach Soup

Warm, nourishing, and brimming with earthy flavors, Jeri’s Mushroom Spinach Soup is the ultimate comfort food with a wholesome twist. This one-pot recipe combines tender cremini mushrooms, vibrant baby spinach, and aromatic herbs like thyme and rosemary, all simmered in a savory vegetable broth. A splash of optional coconut milk adds a luscious creaminess, while a hint of lemon juice brightens every bite. Perfect for busy weeknights, this soup is ready in under an hour and pairs beautifully with crusty bread or a simple green salad. Packed with nutrients and easily adaptable for vegan diets, this hearty yet light soup is sure to become a staple in your kitchen.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 12 ounces cremini mushrooms, sliced
• 6 cups baby spinach, roughly chopped
• 6 cups vegetable broth
• 1 cup coconut milk (optional for creaminess)
• 1 teaspoon dried thyme
• 0.5 teaspoon dried rosemary
• 0.5 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley, chopped for garnish

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for about 5 minutes until it becomes translucent and fragrant.

Step 3

Stir in the minced garlic and cook for an additional 1 minute.

Step 4

Add the sliced cremini mushrooms to the pot and sauté for 8-10 minutes until the mushrooms are soft and their liquid has mostly evaporated.

Step 5

Sprinkle the dried thyme, rosemary, paprika, salt, and black pepper over the mushrooms. Stir well to coat the mushrooms in the spices.

Step 6

Pour the vegetable broth into the pot and bring it to a simmer. Allow the soup to cook for 10 minutes to let the flavors meld.

Step 7

Reduce the heat and stir in the chopped spinach, cooking for 2-3 minutes until the spinach is wilted.

Step 8

If using coconut milk, add it now and stir to combine. Let the soup heat through for 2-3 minutes.

Step 9

Remove the pot from heat and stir in the lemon juice for a fresh, bright finish.

Step 10

Ladle the soup into bowls and garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(2278.9g)

Amount per serving	% Daily Value*
Calories	1510.6

Total Fat 99.8g	0%
Saturated Fat 57.3g	0%
Polyunsaturated Fat 7.0g
Cholesterol 0mg	0%
Sodium 5876.3mg	0%
Total Carbohydrate 133.5g	0%
Dietary Fiber 26.5g	0%
Total Sugars 40.5g
Protein 46.4g	0%

Vitamin D 34.0IU	0%
Calcium 426.6mg	0%
Iron 21.1mg	0%
Potassium 5199.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.5%

Protein: 11.5%

Carbs: 33.0%